Aprah Du Zayto – Assyrian Stuffed Grape Leaves
This vegetarian version of Assyrian stuffed grape leaves uses simple, uncomplicated ingredients like onions, rice, and tomato paste infused with herbs and spices tucked tightly into tender, juicy grape leaves to create a delightful appetizer or side dish.
Aprah Du Zayto – Assyrian Stuffed Grape Leaves
This vegetarian version of Assyrian stuffed grape leaves uses simple, uncomplicated ingredients like onions, rice, and tomato paste infused with herbs and spices tucked tightly into tender, juicy grape leaves to create a delightful appetizer or side dish.
Servings Prep Time
12servings 45minutes
Cook Time
1hour
Servings Prep Time
12servings 45minutes
Cook Time
1hour
Ingredients
Instructions
  1. In a medium saucepan, heat the oil over medium-high heat. Add the onions and sauté for 5 minutes or until the onions are translucent.
  2. Add 2 1/2 cups of water, tomato paste, sugar, allspice, cayenne pepper, salt and pepper. Bring to a boil.
  3. Add the rice, then reduce the heat to medium-low and simmer until liquid is mostly absorbed. Stir frequently to prevent from sticking to pan.
  4. Stir in lemon juice and parsley and remove from the heat to cool.
  5. In a medium saucepan, bring 6 cups of water to a boil. Remove half of the grape leaves from the container and gently rinse under cold water to remove some of the salt. Gently unroll the leaves and carefully place them in boiling water for 2 minutes.
  6. Using a slotted spoon, remove the grape leaves from the water and place them in a colander to drain and cool. Gently separate leaves one-by-one without breaking them. Drape around the edges of the colander until you are ready to use.
  7. Cut off stems and place a vine leaf on a cutting board with the rough side up and the stem end facing you. Spoon one tablespoon of rice mixture across the leaf towards the stem end (adding a little more if leaf is large). Fold stem end over rice mixture and begin to roll slightly. Fold in sides of leaves to close rice into leaf, then begin rolling tightly to the top of leaf, making sure the sides stay tucked in. Repeat this process until all the leaves are filled.
  8. In a medium non-stick pot, place a layer of grape leaves on the bottom of the pot before adding the Aprah to prevent any burning that may occur during the cooking process. Set (Aprah) rolled grape leaves on the bottom of the pot, layering them on top of each other until they are all in the pot. Pour 1 1/2 cup water over grape leaves.
  9. Cut a piece of parchment paper the size of the pot and place it over the grape leaves. Set a plate on top of the paper to give it weight during the cooking process.
  10. Cover the pot and cook on medium heat for 30 minutes or until all the liquid is absorbed. Be sure to add more water if it dries out during the cooking process.
  11. When Aprah is tender, remove the pot from the heat and allow to cool in its covered pot for 2 hours or more.
  12. Arrange Aprah on a serving platter and squeeze half of the lemon juice over the grape leaves. Slice the remaining lemon half and use to decorate the platter. Serve Aprah Du Zayto at room temperature.
Recipe Notes

The stuffing measurements will typically fill half of the leaves in
a 16 ounce jar. You can double the stuffing recipe if you prefer to use all the leaves at one time or refrigerate remaining leaves in the container for up to 2 weeks.
Serve at room temperature as an appetizer or a side dish.

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