Title Value
1. Olive oil 1 tablespoon
Uncooked long-grain white rice
2 cups
Onion, chopped
1 large
Chopped fresh dill
½ cup
Chopped fresh mint leaves
½ cup
Chicken broth, divided
2 quarts
Fresh lemon juice, divided
¾ cup
Fresh grape leaves
9. Olive oil 1 cup


1 . Stage

Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.

2 . Stage

Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.

3 . Stage

Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.

4 . Stage

Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.

5 . Stage

Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.