Sides · Armenian

Stuffed Grape Leaf Rice Pilaf

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 24, 2026

This fragrant rice pilaf is the classic filling for stuffed grape leaves, but it stands proudly on its own as a side. Warm spices, sweet raisins, fresh dill, and toasted pine nuts make it feel special with very little effort. Serve it warm alongside grilled meats or spoon it into grape leaves when you have time to roll.

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Stuffed Grape Leaf Rice Pilaf

Why you'll love this

  • Sweet, savory, and bright all in one pot.
  • Doubles as a pilaf side or a grape leaf filling.
  • Uses pantry staples plus fresh dill.
  • Simple enough for a weeknight.

EveryDayMeal recipe

Stuffed Grape Leaf Rice Pilaf

Prep
10m
Cook
40m
Total
50m
Serves
6
Level
Easy

Ingredients

  • 1 cup long-grain white rice
  • 2 cups chicken stock
  • 1 cup tomato sauce
  • 1/4 cup olive oil
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 onion, chopped
  • 1/2 cup raisins
  • 1/2 cup fresh dill, chopped
  • 1/2 cup pine nuts
  • 1 lemon, juiced
  • to taste salt
  • to taste black pepper

Equipment

  • Medium saucepan with lid
  • Fine-mesh strainer
  • Wooden spoon

Instructions

  1. Rinse the rice in cold water, swirling and draining a few times until the water runs clear, which washes off extra starch so the grains stay separate and fluffy.
  2. Heat the olive oil in a medium saucepan over medium heat, then add the chopped onion and cook until soft and translucent, about 5 to 6 minutes, so the base tastes sweet rather than sharp.
  3. Stir in the allspice and cinnamon and cook for about 30 seconds, just until fragrant, to bloom the spices and deepen their flavor.
  4. Add the drained rice, chicken stock, tomato sauce, raisins, dill, pine nuts, and lemon juice, then season with salt and pepper and stir to combine.
  5. Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid is fully absorbed and the rice is tender.
  6. Fluff with a fork and let it rest a few minutes off the heat, then serve warm as a side dish or use it to fill grape leaves for dolmas.

Tips from the kitchen

  • Toast the pine nuts in a dry skillet for a couple of minutes before adding them if you want a deeper, nuttier crunch.
  • Keep the lid on while it simmers and resist stirring, which helps the rice cook evenly and stay fluffy.
  • Taste and adjust the lemon and salt at the end, since the brightness can fade slightly during cooking.

Estimated nutrition per serving: 290 cal · 6g protein · 38g carbs · 13g fat

Make it your own

  • Swap chicken stock for vegetable stock to make it fully vegetarian.
  • Use dried currants or chopped dried apricots in place of raisins.
  • Stir in a little chopped fresh mint or parsley along with the dill.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pan with a splash of water or stock, or microwave until warm. It also freezes well for up to 2 months.

Good to know

Can I make this ahead for dolmas?
Yes. Cook the pilaf, cool it completely, then use it to fill grape leaves. The rice holds up well in the fridge overnight.
My rice turned out mushy. What happened?
Usually too much liquid or stirring during cooking. Measure carefully, keep the lid on, and let it rest before fluffing.
Can I skip the pine nuts?
Absolutely. They add crunch, but chopped toasted almonds or walnuts work, or you can leave them out entirely.
Is this dish served hot or cold?
Either. It is great warm as a side and also delicious at room temperature or chilled, especially inside grape leaves.

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