stuffed grape leaves

Ingredients:

• 1 jar of grape leaves (or fresh grape leaves if available)
• 1 cup of rice
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh dill, chopped
• 1/4 cup of pine nuts (optional)
• Juice of 1 lemon
• 3 tablespoons of olive oil
• Salt and pepper to taste
• Greek yogurt or tzatziki sauce for serving (optional)

Instructions:

1. If you’re using jarred grape leaves, remove them from the jar and rinse them under cold water to remove excess saltiness. If you’re using fresh grape leaves, blanch them in boiling water for about 2-3 minutes, then rinse them under cold water and pat dry with a kitchen towel.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
3. Add the rice to the saucepan and stir to coat it with the olive oil. Cook for another 2-3 minutes.
4. Add 2 cups of water to the saucepan along with the chopped parsley, dill, pine nuts (if using), lemon juice, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the water has been absorbed. Remove from heat and let it cool slightly.
5. To assemble the stuffed grape leaves, place one grape leaf flat on a clean surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito.
6. Repeat the process with the remaining grape leaves and rice mixture, placing the stuffed grape leaves seam side down in a large pot or skillet.
7. Drizzle the remaining 2 tablespoons of olive oil over the stuffed grape leaves, then pour enough water into the pot to just cover them. Place a heatproof plate upside down on top of the grape leaves to weigh them down and prevent them from unraveling during cooking.
8. Cover the pot with a lid and bring the water to a boil. Reduce the heat to low and simmer for about 45-60 minutes, or until the grape leaves are tender and the rice filling is cooked through.
9. Once cooked, remove the stuffed grape leaves from the pot and let them cool slightly before serving. You can serve them warm or at room temperature, with Greek yogurt or tzatziki sauce on the side for dipping.