Stuffed Grape Leaves (Dolmas)

Ingredients

• 1 (16 oz) jar grape leaves in brine (about 60-70 leaves)
• 1 1/2 cups short grain rice, soaked in water for 15 minutes then drained
• Extra virgin olive oil
• 1 large yellow onion, finely chopped
• 12 oz lean ground beef
• Kosher salt
• Black pepper
• 1 tsp allspice
• 1/2 tsp cumin
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh mint, chopped
• 1-2 tomatoes, sliced into rounds
• 4 cups low-sodium chicken broth or water
• Juice of 2 lemons

Instructions

1. Remove grape leaves from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain.
2. Soak the rice in plenty of water for 15-20 minutes until you can break a grain easily. Drain well.
3. Heat 1 tbsp olive oil in a large skillet. Add onions and cook for about 2 minutes until translucent. Add the ground beef and cook until fully browned, tossing occasionally. Drain any excess fat.
4. Season the meat with kosher salt, pepper, allspice, and cumin. Toss to combine. Remove from heat and set aside to cool.
5. In a mixing bowl, combine the cooled meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of olive oil and mix until well incorporated.
6. Lightly brush the bottom of a heavy cooking pot with olive oil. Arrange a few grape leaves in the bottom (use imperfect leaves, making 2-3 layers to protect the stuffed leaves from scorching). Top with sliced tomatoes.
7. To stuff the grape leaves, work one leaf at a time. Place one leaf on a cutting board with the textured/rough side facing you. Remove the stem. Place 1 heaping teaspoon of filling in the center, fold the sides over the filling, and roll tightly like a cigar. Repeat with remaining leaves.
8. Neatly arrange the stuffed grape leaves seam-side down in rows in the prepared pot, covering the circumference. Place a small inverted plate on top.
9. Boil the broth or water and pour over the grape leaves until they are somewhat covered (about 4 cups liquid).
10. Cover the pot with a lid and cook over medium heat for 30 minutes until the liquid has been absorbed.
11. Uncover and remove the plate, then pour the juice of 2 lemons over the grape leaves. Cover again with the lid and cook on low heat for 30-45 more minutes until fully cooked.
12. Remove from heat and allow to rest uncovered for 20-30 minutes before serving.
13. Drizzle with olive oil and transfer to a serving platter. Serve with tzatziki sauce, plain yogurt, and lemon wedges.