Tender grape leaves wrapped around a spiced filling of rice, tomatoes, and fresh herbs, slow-cooked in a lemon-olive oil broth until the leaves are silky and the filling is perfectly steamed.
Ingredients
1 jar grape leaves (about 60 leaves)
2 cups short-grain rice, soaked
3 tomatoes, finely diced
1 bunch fresh parsley, finely chopped
1/2 bunch fresh mint, chopped
2 onions, finely diced
Juice of 3 lemons
1/4 cup olive oil
1 tsp allspice
1/2 tsp cinnamon
Salt and pepper
2 cups water
Sliced potato for lining pot
Instructions
1Rinse grape leaves in cold water to remove brine. Blanch briefly in boiling water if using fresh leaves. Trim any thick stems.
2Mix soaked and drained rice with diced tomatoes, parsley, mint, onions, olive oil, allspice, cinnamon, salt, and pepper.
3Place a grape leaf shiny-side down. Add a tablespoon of filling near the stem end. Fold sides inward and roll tightly into a cigar shape.
4Line the bottom of a large pot with sliced potatoes or extra grape leaves to prevent sticking and burning.
5Pack the rolled grape leaves tightly in concentric circles in the pot, layering as needed. Place a plate on top to keep them compressed.
6Add lemon juice, olive oil, and water. Bring to a boil, then reduce to low heat. Cover and simmer 1-1.5 hours until leaves are tender and rice is cooked.
Did You Know?
A Palestinian grandmother can roll over 100 grape leaves in an hour — speed and uniformity of rolling are considered marks of culinary mastery.