Stuffed grape leaves are common throughout the Middle East.
The quality of jarred grape leaves varies.
We found that Yergat and Sadaf brands were the most tender and had fewer damaged leaves per jar.
Photo: Leigh Beisch
Add onions and cook, stirring, until translucent and soft, 4 to 5 minutes.
Add rice and mix to coat the rice in oil.
Reduce heat to low.
Add 1/2 cup warm water, cover and simmer for 10 minutes.
Remove from heat and let cool for 15 minutes.
Let cool completely, about 30 minutes.
Meanwhile, remove grape leaves from the jar and unroll.
You should have about 50 whole leaves; they will be used for rolling.
Set aside the less-than-perfect leaves for lining the pot.
Place the whole leaves in a bowl of water, then drain in a colander.
Cover the bottom of a large pot with 3 layers of the less-than-perfect grape leaves.
Top with dill stems.
Arrange the rolls snugly in the pot in 2 layers.
Place a plate, upside down, over the top layer.
Pour just enough hot water into the pot to cover the rolls (3 to 5 cups).
Add the remaining 10 tablespoons lemon juice, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the pot over medium heat and bring to a simmer.
Cook, uncovered, until the liquid is reduced by three-quarters, about 2 hours.
Remove from heat and let cool completely in the pot, about 2 hours.
Refrigerate until cold and the remaining liquid is absorbed, at least 2 hours or up to 5 days.
Serve with yogurt, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
