The Stuffed Grape Leaves Mold is an elegant Middle Eastern dish prepared by tightly packing stuffed grape leaves into a deep mold, then flipping it upside down for a beautifully compact presentation. The more firmly the filling is pressed into the mold, the more stable the shape will be when unmolded. Fresh or jarred grape leaves may be used, and the recipe can easily be made vegetarian by omitting the meat.
Cooking Time
120 minutes
Serves
5 people
Ingredients for Stuffed Grape Leaves Mold
Grape Leaves
Grape leaves: 2 kg (about 60–70 leaves)
Water: as needed (for boiling)
Salt: as needed (for boiling)
Stuffing Mixture
Egyptian rice: 2 cups (washed and soaked for 20 minutes)
Minced meat: 350 g (optional – omit for vegetarian version)
Onion: 1 large, finely chopped
Oil or ghee: 2 tablespoons
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Mixed spices: ½ teaspoon
Cinnamon: ½ teaspoon
Lemon juice: from ½ lemon
Pomegranate molasses: 1 tablespoon (optional but adds depth of flavor)
For Cooking
Lemon juice: from 2 lemons
Chicken stock: 2 cups (or water)
Olive oil: 3 tablespoons
Lemon slices: as needed
Onion slices: small amount
Salt: a pinch (extra)
For Garnish
Pomegranate seeds: as desired
Lemon slices
Pickled onions (optional)
Preparation Method
Bring water with a little salt to a boil. Blanch the grape leaves for only 3 minutes until tender. Drain and set aside.
In a pot, heat the oil and sauté the onion until softened. Add the minced meat and cook until it changes color.
Season with salt, spices, cinnamon, and pomegranate molasses. Add the drained rice and stir for one minute.
Add the juice of half a lemon, mix well, then remove from heat and allow the filling to cool slightly.
Grease a deep bowl or mold with oil to prevent sticking. Line it with grape leaves, rough side facing up, allowing the edges to hang over the sides.
Fill the mold with the rice mixture, pressing it down firmly to ensure a compact shape.
Cover the filling with a final layer of grape leaves and add lemon slices on top.
Repeat the process to form individual bundles if desired, arrange them in a deep baking tray, and add the stock, lemon juice, and olive oil. The liquid should reach halfway up the mold.
Place a flat plate over the mold to keep it compact while cooking.
Bake in the oven for 45–55 minutes until the rice is fully cooked.
Let it rest for 10 minutes, then carefully unmold onto a serving plate.
Serving Suggestion
Garnish the top with pomegranate seeds and decorate with lemon slices and pickled onions around the mold. Serve hot as a luxurious main dish.
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