Dolmades

Ingredients

• •1 jar (16 oz) grape leaves in brine
• •1 pound ground lamb or beef
• •1 cup long-grain white rice
• •1 medium onion, finely diced
• •2 tablespoons fresh mint, chopped
• •2 tablespoons fresh dill, chopped
• •3 tablespoons olive oil
• •1 cup beef or vegetable broth
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 tablespoon lemon juice

Directions

1. 1Rinse the grape leaves in cool water to remove excess brine, then pat dry with paper towels.
2. 2Heat 1 tablespoon of olive oil in a large pan and sauté the diced onion until softened, about 3 minutes. Add the ground meat and cook until browned, breaking it apart as it cooks, about 5-7 minutes.
3. 3Stir in the uncooked rice, mint, dill, salt, and pepper. Cook for 2 minutes, then remove from heat and let cool slightly.
4. 4Place a grape leaf shiny-side down on a work surface. Spoon about 1 tablespoon of the meat mixture near the base of the leaf, fold the sides inward, then roll tightly from base to tip.
5. 5Layer the seam-side down dolmades in a large pot. Drizzle the remaining 2 tablespoons of olive oil over the rolls and pour the broth and lemon juice around them.
6. 6Cover the dolmades with an inverted plate to keep them submerged, then cover the pot with a lid.
7. 7Bring to a boil, then reduce heat to low and simmer gently for 45 minutes until the rice is tender and liquid is mostly absorbed.
8. 8Remove from heat and let rest for 5 minutes before serving warm or at room temperature.

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