Zeytinyağlı Yaprak Sarma Bites (Stuffed Grape Leaves)

Ingredients

• 50 leaves Grape leaves (jarred)
• 1/2 cup Rice
• 1 medium Onion
• 1/4 cup Currants
• 1/4 cup Pine nuts
• 1/4 cup Fresh dill
• 1/4 cup Fresh mint
• 1/2 cup Olive oil
• 2 tbsp Lemon juice
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Water

Instructions

1. 1Rinse the 50 grape leaves well. If they feel very salty, soak them in cool water for 30 minutes, then drain them.
2. 2In a medium saucepan, combine the 1/2 cup rice with 2 cups of water and 1/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the rice is just tender but not fully cooked. Remove from heat and let stand, covered.
3. 3Finely chop the 1 medium onion. Heat 1/4 cup olive oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until it is soft and translucent.
4. 4Add the parboiled 1/2 cup rice, 1/4 cup currants, 1/4 cup pine nuts, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh mint, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet with the onion. Stir everything together until well combined. Remove from heat.
5. 5Lay a grape leaf flat with the shiny side down and the veins facing up. Place about 1 teaspoon of the rice mixture near the stem end of the leaf. Fold the left and right sides of the leaf inward over the filling. Then, starting from the stem end, tightly roll the leaf upwards to create a small package.
6. 6Repeat step 5 with the remaining grape leaves and rice mixture. Line the bottom of a large, heavy-bottomed pot (at least 4-quart capacity) with a few extra grape leaves to prevent sticking.
7. 7Arrange the stuffed grape leaves snugly in the pot, seam-side down, in layers. Pour the 1 cup water and the remaining 1/4 cup olive oil over the grape leaves. Place a heatproof plate that fits inside the pot directly on top of the grape leaves to keep them submerged and prevent them from unraveling.
8. 8Cover the pot with a lid. Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Simmer gently for 60 minutes, or until the rice is fully cooked and the grape leaves are tender. The liquid should be mostly absorbed.
9. 9Remove the pot from the heat and let the stuffed grape leaves cool completely in the pot, with the lid on, for at least 2 hours. This allows the flavors to meld and the bites to firm up. Serve chilled or at room temperature.

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