Stuffed Grape Leaves

Step 1

Rinse the 30 grape leaves in cold water to remove excess brine. Pat dry with paper towels.

Step 2

In a bowl, combine 1 cup rice, 1 finely chopped onion, 2 tbsp olive oil, juice of 1 lemon, 1/4 cup chopped mint, 1 tsp salt, and 1/2 tsp pepper. Mix well.

Step 3

Lay one grape leaf flat, vein side up. Place about 1 tbsp of the rice mixture near the stem end.

Step 4

Fold the sides over the filling, then roll tightly from the stem end to the tip, like a small cigar.

Step 5

Repeat with remaining leaves and filling. You should have about 30 rolls.

Step 6

Line the bottom of a large pot with a few extra grape leaves or a heatproof plate to prevent sticking.

Step 7

Arrange the stuffed leaves in the pot, seam side down, in a single layer (or slightly overlapping).

Step 8

Add 1 cup water, remaining 1 tbsp olive oil, and juice of 1/2 lemon. Place a small plate on top to keep them submerged.

Step 9

Cover and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes. Check by tasting one roll.

Step 10

Let cool slightly, then serve warm or at room temperature, garnished with lemon slices and fresh mint if desired.