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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Preparation of Filling
- 1
Sauté the Onions
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 2
Cook the Rice
Stir in 1 cup of long-grain rice and cook for another 2 minutes. Add 1.5 cups of water or vegetable broth, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes until the rice is cooked and liquid is absorbed.
- 3
Mix the Filling
Once the rice is cooked, remove from heat and let it cool slightly. Stir in 1 cup of chopped fresh parsley, 1 tablespoon of chopped fresh dill, and 2 tablespoons of lemon juice. Mix well to combine.
Wrapping Grape Leaves
- 4
Prepare Grape Leaves
Rinse and drain the canned grape leaves. Lay one leaf, shiny side down, on a clean surface.
- 5
Add Filling
Place about 1 tablespoon of the filling at the base of the leaf, fold in the sides, and roll it up tightly from the base to the tip. Repeat until all filling is used.
Cooking Grape Leaves
- 6
Prepare Cooking Liquid
In a large pot, combine 2 cups of water or vegetable broth, 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice. Bring to a simmer.
- 7
- 8
Cook
Cover the pot with a lid and simmer on low heat for about 30-40 minutes, or until the grape leaves are tender.
