Step by step

Method

4 steps

1. 1

   Rinse 1 jar grape leaves; drain and pat dry. Snip off thick stems. Make filling: mix 1 cup uncooked short-grain or jasmine rice (rinsed), ½ pound ground lamb or beef (or skip for vegetarian and add 2 tablespoons extra oil), ½ small grated onion, ¼ cup chopped parsley, 2 tablespoons chopped mint (or 1 teaspoon dried), 2 tablespoons tomato paste or ¼ cup crushed tomato, 1 teaspoon salt, ½ teaspoon allspice or cinnamon, ½ teaspoon cumin, and pepper.

2. 2

   Lay a leaf shiny-side down (veins up). Put 1 tablespoon filling near the stem end. Fold sides in, then roll tightly toward the tip like a small cigar — snug but not exploding-tight (rice expands).

3. 3

   Line a heavy pot with a few spare leaves or lemon slices. Pack rolls seam-side down in tight layers. Whisk 1½ cups water or stock with juice of 1 lemon, 2 tablespoons olive oil, and ½ teaspoon salt; pour over so liquid comes just to the top of the rolls. Weight with a small plate so they don't unroll.

4. 4

   Bring to a simmer, cover, and cook on low 45–60 minutes until rice is tender and leaves are soft. Rest 10 minutes off heat. Serve warm or room temp with yogurt and lemon. You want tender grape leaves around fluffy lemony rice — not burst rolls in a bland watery pot.