Stuffed Grape Leaves Recipe (Zeytinyağlı Yaprak Sarma)

Directions

Rinse the grape leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain and set aside.

In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes. Add the rice and cook for another 2-3 minutes, stirring constantly. Add 1 cup of hot water, salt, pepper, and fresh herbs (parsley, dill, and mint). Cook until the water is absorbed and the rice is partially cooked, about 10 minutes. Remove from heat and let the filling cool.

To assemble, place a grape leaf shiny side down. Place a teaspoon of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly. Repeat with the remaining leaves and filling.

Line the bottom of a large pot with some grape leaves to prevent sticking. Arrange the stuffed grape leaves in the pot, seam side down, in tight rows. Pour the remaining olive oil and lemon juice over the top, and add enough hot water to cover the grape leaves. Place a heatproof plate on top to keep them from unraveling.

Cover the pot and simmer over low heat for about 45 minutes, or until the rice is fully cooked and the leaves are tender. Let cool to room temperature before serving.