Ingredients:
1 jar of grape leaves
1 cup of short-grain rice
1/4 cup of chopped onions
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh mint
1/4 cup of chopped fresh dill
2 cloves of minced garlic
1/2 cup of olive oil
1/4 cup of lemon juice
Salt and pepper to taste
Optional: 1/4 cup of ground meat (pork or beef)
Optional: 1/4 cup of chopped pine nuts
Instructions
Rinse the grape leaves and pat them dry. Remove the stem and any tough parts.
In a medium-sized pot, bring 4 cups of water to a boil. Add the grape leaves and blanch them for 2-3 minutes. Drain and rinse with cold water.
In a large mixing bowl, combine the rice, onions, parsley, mint, dill, garlic, olive oil, lemon juice, salt, pepper, and any optional ingredients you choose. Mix well.
Take a grape leaf and place it on a flat surface, with the shiny side down. Place a small spoonful of the rice mixture on the leaf, about 1 inch from the stem end.
Roll the leaf around the filling, tucking in the sides as you roll. Repeat with the remaining leaves and filling.
Arrange the stuffed grape leaves in a pot or casserole dish and pour in enough water or chicken broth to cover. Bring to a boil, then reduce the heat and simmer for 40 minutes.
Serve warm or cold with a sprinkle of lemon juice or yogurt.
