These grape leaves are stuffed with a tantalizing mixture of lemony rice and fresh herbs. “Yum” is the only word to describe them! Serve them as an appetizer, or as a main dish paired with crusty bread and a Greek salad.
Prep Time::45 mins
Cook Time:: 1 hr 15 mins
Additional Time::30 mins
Total Time:: 2 hrs 30 mins
Servings::12
Yield::60 stuffed grape leaves
Ingredients
1 tablespoon olive oil
2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth, divided
¾ cup fresh lemon juice, divided
60 fresh grape leaves
1 cup olive oil
Directions
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.
Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
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.
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.
Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.