Preparation: 60 minutes


  • Vine leave (Make sure to select thin vine leaves)
  • 1/2 Teacup olive oil
  • 2 cups hot water
  • 1/2 Lemon juice


  • 2 Diced onions
  • 2 cups rice
  • Optional: 2 tablespoon pistachio
  • 2 1/2 cups hot water
  • 1 Teacup of olive oil
  • 1 Tablespoon dried mint
  • 1 Teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 Tablespoon raisin
  • 2 teaspoons sugar
  • 1 cup chopped parsley


  • Try replacing rice with quinoa


  1. Add 1/2 cup of olive oil into a saucepan under medium heat. Add the onion, salt, pistachio and stir until its pink
  2. Soak the rice in water. After draining it add it to the saucepan and stir for 1-2 minutes
  3. Add the cinnamon, dried mint, parsley, pepper, salt, sugar, raisin and stir
  4. Add half a cup of hot water and stir. Place the lid over and cook until the rice absorbs the water. Once cooked allow it to cool
  5. In the meantime, wash the vine leaves. Leave it in hot water for approximately 5 minutes, then rinse it in the water a few times
  6. Add the filling to each vine leave and wrap it ensuring the edges are closed. Similar to the image
  7. In a saucepan, place vine leave you haven’t used to protect the base of the saucepan. As you wrap each vine leave place it in the saucepan
  8. Use the remaining hot water, and olive oil and add some salt over the vine leaves. Place a flat porcelain plate on top and close the lid to cook on low heat for 35-40 minutes
  9. This can be served hot or cold and it can be served with yoghurt on the side

Gut Support

  • Probiotics – Yoghurt
  • Prebiotics – Onion
  • Polyphenols – Olive oil