Ingredients:
1 16-oz jar grape leaves in brine (usually about 60-70 leaves)
2 cups short grain rice
Extra virgin olive oil
1 1/2 large yellow onions, finely chopped
2 lb lean ground beef (or lamb, or a mixture)
Kosher salt
Black pepper
1 1/2 tsp. allspice
1 tsp. cumin
3/4 cup chopped fresh parsley (can substitute dried)
3/4 cup chopped fresh dill (can substitute dried, 2 Tblsp)
4+ cups chicken broth
Juice of 2 lemons (about 1/2 cup)
Preparation:
1. Wash and separate all grape leaves. Spread out on counter.
2. Put rice in water to soak.
3. Chop onion and spices (if using fresh).
4. Juice lemons.
5. Cook onions in small amount of olive oil.
6. Add meat to onions, and cook until browned. Break meat up while cooking. If meat is very fatty, drain (but do not rinse) meat, once it is done cooking.
7. Add salt, pepper and spices (but not parsley and dill) to meat. Use salt and pepper to taste - over season just slightly, because rice will absorb the flavor.
8. Remove meat from heat and cool completely (but do not refrigerate).
9. Drain rice.
10. Mix rice, meat and herbs, then add olive oil. Add enough oil to moisten mixture throughout, but not make mixture oily. Amount of oil varies based on type of rice used and how much fat is in meat.
11. Brush heavy pot with olive oil.
12. Lay several grape leaves in bottom of pot, being sure to cover entire bottom.
13. Stuff leaves: place leaf on counter or board, with textured side facing up. Use approximately one heaping tablespoon of filling, and place it in the center of the leaf. Fold sides of leaf over filling, then roll. Roll snugly, but not too tightly, as rice will need room to expand when cooking.
14. Place rolled leaves, seam side down, in pot, lining them neatly with sides touching but not tightly packed. Alternate directions for each layer of leaves.
15. Once all leaves are placed in pot, place an inverted plate over all of the rolls, to hold them in place.
16. Boil chicken broth, then pour over leaves (leave plate in place) until all leaves are completely covered.
17. Cover pot with lid.
18. Cook on medium heat for 30 minutes, or until most of liquid has been absorbed. If liquid is absorbed before 30 minutes has passed, add about 1/2 cup of hot water to pot and continue cooking.
19. Once most liquid is absorbed (around the 30 minute mark), remove plate and add lemon juice.
20. Continue cooking, covered but without the plate, for 30 to 45 more minutes on medium to low heat. Check for doneness by ensuring rice is very soft and grape leaves have cooked to a very tender stage.
