Turkish Stuffed Grape Leaves with Herbed Rice, Pine Nuts and Lemon

Ingredients

• 1 jar (16 oz) grape leaves in brine, rinsed
• 1 cup long-grain white rice, rinsed
• 1 small onion, finely diced
• 3 tbsp olive oil
• 3 tbsp pine nuts
• 3 tbsp dried currants or raisins
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint, chopped
• Juice of 2 lemons
• 1.5 cups hot water (for cooking)
• 1 tsp sugar
• Salt to taste
• Plain yogurt and lemon wedges for serving
• Extra olive oil for drizzling

Instructions

1. Sauté onion in olive oil over medium heat until soft, 5 minutes. Add pine nuts and toast 2 minutes until golden. Add currants, allspice, cinnamon, and rice. Stir 2 minutes to coat grains.
2. Add 1 cup hot water, sugar, and salt. Simmer covered on low heat 10 minutes until water is absorbed but rice is only half-cooked. Cool completely, then fold in dill, parsley, and mint.
3. Lay a grape leaf flat, vein-side up. Place 1 tsp filling near the stem end. Fold sides in and roll away from you into a tight cylinder — not too loose or filling falls out, not too tight or it bursts.
4. Line a heavy pot with a layer of unstuffed grape leaves. Pack the stuffed leaves seam-side down in tight layers.
5. Mix lemon juice with 1/2 cup hot water and pour over. Drizzle with olive oil. Place a heavy plate on top to keep rolls in place during cooking.
6. Cover and cook on very low heat for 45-50 minutes. Remove from heat and rest 15 minutes before removing the plate.
7. Serve at room temperature or cold, drizzled with olive oil and lemon juice, alongside thick plain yogurt.