Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves)

Ingredients

• 50 leaves Grape Leaves
• 1 cup Rice
• 1 medium Onion
• 1/4 cup Currants
• 0 cup Pine Seeds
• 1/4 cup Fresh Mint
• 1/4 cup Fresh Dill
• 1/2 cup Olive Oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Lemon Juice

Instructions

1. 1If you are using jarred 50 leaves of grape leaves, rinse them very well under cold running water. If you are using fresh grape leaves, carefully place them in a pot of boiling water for 2-3 minutes to soften them, then remove them and place them in a bowl of ice water to stop the cooking. Drain them well.
2. 2In a medium bowl, combine 1 cup of rice, 1 medium onion that has been chopped into small pieces, 1/4 cup of currants, 1/4 cup of fresh mint that has been chopped, 1/4 cup of fresh dill that has been chopped, 1/2 cup of olive oil, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together until it is well mixed.
3. 3Lay one prepared grape leaf flat on a clean surface with the stem end pointing towards you. Place about 1 tablespoon of the rice mixture in the center of the grape leaf. Fold the left and right sides of the grape leaf inward over the filling. Then, starting from the stem end, tightly roll the grape leaf up towards the tip to create a neat package.
4. 4Arrange the stuffed grape leaves in a single layer, seam-side down, in a large, heavy-bottomed pot. Continue filling and rolling the remaining grape leaves and place them snugly next to each other in the pot.
5. 5Pour 2 tablespoons of lemon juice evenly over the stuffed grape leaves in the pot. Add enough cold water to just cover the grape leaves. Place a heatproof plate directly on top of the grape leaves to keep them from opening up while they cook.
6. 6Place the pot on the stove over medium-high heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 45 to 60 minutes. The grape leaves are ready when the rice is fully cooked and tender, and the leaves themselves are soft.
7. 7Carefully remove the plate from the pot. Let the stuffed grape leaves cool in the pot for at least 15 minutes before serving. This allows them to firm up and makes them easier to handle.

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