Dolma

Ingredients

• •1 jar grape leaves, about 30 leaves
• •1 lb ground beef or lamb
• •1/2 cup uncooked rice, rinsed
• •1 small onion, finely chopped
• •1/4 cup chopped mint
• •1/4 cup chopped cilantro
• •1/4 cup chopped dill
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •2 tbsp vegetable oil
• •2 cups light stock or water
• •2 tbsp lemon juice

Instructions

1. 1

   Rinse the grape leaves well and, if brined, soak briefly to remove excess salt.

2. 2

   In a bowl, mix the ground meat, rice, onion, mint, cilantro, dill, salt, pepper, and 1 tablespoon of the oil.

3. 3

   Lay a grape leaf flat, place a spoonful of filling near the base, fold in the sides, and roll tightly.

4. 4

   Repeat with the remaining leaves and filling, keeping the rolls compact and even.

5. 5

   Coat the bottom of a pot with the remaining oil and, if desired, line it with a few extra leaves.

6. 6

   Arrange the dolma seam-side down in tight layers so they do not unravel during cooking.

7. 7

   Pour the stock and lemon juice over the rolls and place a small plate on top to weigh them down.

8. 8

   Bring to a gentle simmer, cover, and cook until the rice and leaves are tender, about 45 minutes.

9. 9

   Let rest for 10 minutes before serving warm.