Recipe

Grape Leaf Pilaf

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Photo by Anitalectric

This recipe was entered in the contest for Your Best Picnic Dish
susan g's Testing Notes: This is a well-written recipe. Anitalectric has made it very clear. It does present a challenge for small town living though: Where do you find grape leaves? After two dead ends, I finally...
This is a well-written recipe. Anitalectric has made it very clear. It does present a challenge for small town living though: Where do you find grape leaves? After two dead ends, I finally I was lucky enough to locate some. The grape leaves have a characteristic taste, a particular tang that enhances this recipe. Lemon juice picks up the acidity, feta plays off the salty brine. I first served it warm, with a tangy cucumber salad which brought out the creaminess of the pilaf. The next day at lunch, I tried it at room temp. Next time I'll chop the grape leaves much finer and maybe use less; and I’ll add a nice crunchy vegetable that is fresh and in season, since the sugar snap peas I got were not though the green looks so good; and cut back on the black pepper. This is truly a solid recipe with plenty of room to play.

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Chef
Anitalectric's Notes: I love stuffed grape leaves. My Grandma taught ESL and had many Middle Eastern students. She made these for them (and us!) all the time. In her attempt to make them feel at home, she created...
I love stuffed grape leaves. My Grandma taught ESL and had many Middle Eastern students. She made these for them (and us!) all the time. In her attempt to make them feel at home, she created a dish that makes me think of home.

Dolmas are one of my favorites, but I don't always have it in me to carry out the production that is stuffing, wrapping and steaming them. I invented this salad as a shortcut way to get the extraordinary flavor of grape leaves that I often crave in an easy-yet-satisfying salad.

Because the base of the salad is rice, it travels well and can be kept at room temperature for prolonged periods of time, unlike salads that are just veggies or greens. - Anitalectric

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Serves 4

1 cup white or brown rice Ask a question about this ingredient

1 cup chopped grape leaves from a jar Ask a question about this ingredient

1 cup sugar snap peas, coarsely chopped Ask a question about this ingredient

1/2 cup chopped dill leaves Ask a question about this ingredient

1 lemon, juiced Ask a question about this ingredient

1 tablespoon extra virgin olive oil Ask a question about this ingredient

1 teaspoon black pepper, or to taste Ask a question about this ingredient

1/4 cup (optional) crumbled feta Ask a question about this ingredient

1/3 cup pine nuts Ask a question about this ingredient

Prepare rice as instructed on package. While cooking, place chopped grape leaves in a sieve and rinse under running water to remove excess salt. Squeeze out excess moisture and add to the simmering pot of rice (without stirring).
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Toast pine nuts over low heat for 5 minutes, turning occasionally until they are golden and aromatic.
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Stir the cooked pot of rice to combine with the grape leaves. Transfer to a mixing bowl and add all remaining ingredients except for pine nuts. Adjust seasoning if necessary.
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Garnish with toasted pine nuts and serve warm, cold, or at room temperature.
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4 Comments on Grape Leaf Pilaf

lapadia added 9 months ago

I seriously don't know how I ever missed these! While in college and beyond my good friend's mom (Lebanese) made these at all the occasions I was invited to, I never made them but I did get started on making pita because of her. Anyway, I love this recipe and have saved it :)

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added 9 months ago

I just realized this recipe was an Editor's Pick! My Grandma would be so proud. Thanks, food52! and thank you to Susan G for testing.

I get spoiled living here in Brooklyn where you can get grape leaves at every grocery store. I also live in an old-school southern Italian neighborhood where there are grape vines growing everywhere. A friend of mine has a backyard overrun with them and I have been meaning to go over and pick some to try fresh. Yesterday at the Chinese take-out shop across the street, I peeked through their kitchen and the screen door leading to their back lot and spied a massive amount of gorgeous, huge grape leaves growing over the fence. Such a shame they don't use them. I was sitting there having visions of sticky rice steamed in grape leaves while I was waiting for my fried plantains.

Susan, I love your idea of adding a crunchy, seasonal vegetable. At this time of year I'm thinking diced pattypan squash or string beans would be nice. (I just got some purple ones from the farmer's market and they make salads look so beautiful). Maybe even halved red grapes would be nice and add a touch of sweetness.

I recently made some stuffed grape leaves for Smorgasburg and still have three huge jars that I bought for almost nothing at a Middle Eastern store on Atlantic Avenue. I think I will use them to make this recipe for my birthday picnic this Saturday.

h.c.r. I love your comment. Boris (the dog) is all about affection. We had a roof picnic where I served the pilaf and the only pic I had of it was this one!