Lebanese Stuffed Grape Leaves

Ingredients

• 1 cup short-grain white rice
• ½ cup fresh flat-leaf parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• 1 whole medium yellow onion, finely diced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup water
• 40 leaves jarred grape leaves in brine, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1.5 cups vegetable or chicken stock
• 3 tablespoons fresh lemon juice
• 6 wedges fresh lemon wedges

Instructions

1. 1

   You're about to prepare the filling for the grape leaves. Finely dice 1 medium yellow onion into 1/8-inch pieces — you want them very small so they distribute evenly throughout the rice. Heat 3 tablespoons of extra-virgin olive oil in a 10-inch sauté pan over medium heat. Once the oil shimmers, add the diced onion and sauté until completely softened and beginning to turn golden, about 5-6 minutes. You should smell the onions becoming sweet and fragrant.

2. 2

   While the onion cooks, finely chop 0.5 cup of fresh flat-leaf parsley and 0.25 cup of fresh mint — if you have a mezzaluna, this works beautifully for herbs, but a sharp knife works just as well. Measure out 1 cup of short-grain white rice and set both aside.

3. 3

   Once the onions are golden, stir in 0.5 teaspoon of ground cumin and 0.25 teaspoon of ground cinnamon. Toast for 30 seconds until the spices become fragrant. Add the 1 cup of rice and stir constantly for 1-2 minutes until the grains are coated with oil and smell toasted and nutty — this prevents them from sticking during cooking.

4. 4

   Pour in 1 cup of water and add 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Stir once, then reduce heat to low, cover the pan, and cook for 12 minutes. The rice will not be fully tender — it should have a slight firmness in the center because it will continue cooking inside the grape leaves. After 12 minutes, fold in the chopped parsley and mint, then spread the filling on a plate to cool for 5 minutes.

5. 5

   While the filling cools, prepare your grape leaves. Remove 40 jarred grape leaves from the brine and rinse them thoroughly under cold running water — you want to remove excess salt. Place them on clean paper towels and gently pat dry. Lay a few leaves flat on your work surface and examine one: the vein-textured side is the outside of the roll, and the smoother side faces inward.

6. 6

   Begin rolling the grape leaves. Place 1 grape leaf vein-side up (textured side facing you) on a clean work surface. The leaf should sit horizontally in front of you. Fold the left and right pointed edges of the leaf toward the center — they should slightly overlap. Spoon about 1 tablespoon of cooled filling into the lower center of the leaf, just above the stem.

7. 7

   Fold the bottom edge of the leaf (the edge closest to you) up and over the filling, then roll tightly away from you, tucking the filling in as you go. The finished roll should be compact and cylinder-shaped, about 2 inches long. If the leaf tears, grab a second leaf and use it as reinforcement on the outside. Set the completed roll seam-side down on a plate. Repeat until all filling is used — you should make about 30-35 rolls. Some grape leaves may be too small or torn; use them to line the bottom of your cooking vessel instead.

8. 8

   You're now at the cooking phase. Take a 4-quart heavy-bottomed pot and line the bottom with any damaged or leftover grape leaves — this creates a protective layer that prevents the rolls from sticking. Arrange the filled grape leaf rolls seam-side down in tight, snug rows, layering them if necessary. The tighter they're packed, the less they'll unroll during steaming.

9. 9

   In a small bowl, whisk together 1.5 cups of vegetable or chicken stock with 3 tablespoons of fresh lemon juice. Pour this liquid evenly over the grape leaf rolls — they should be just barely covered or just submerged. Drizzle 2 tablespoons of extra-virgin olive oil over the top.

10. 10

    Cover the pot with a tight-fitting lid and bring to a simmer over medium heat. Once you hear a gentle simmer (bubbles rising steadily at the edges), reduce the heat to medium-low and cook covered for 30 minutes. The rolls should not be boiling aggressively — maintain a gentle, steady simmer. You can peek after 20 minutes; the grape leaves should be tender, not tough.

11. 11

    After 30 minutes, carefully remove the pot from heat and let it rest, covered, for 5 minutes. This allows the flavors to set and prevents the rolls from becoming overdone. Transfer the rolls to a serving platter using a slotted spoon or fish spatula, arranging them seam-side down. Serve warm or at room temperature with fresh lemon wedges alongside for squeezing over each bite.

Tools you’ll need

• 10-inch sauté pan
• measuring cups and spoons
• sharp chef's knife
• cutting board
• 4-quart heavy-bottomed pot with lid
• slotted spoon or fish spatula
• small bowl
• whisk
• paper towels
• serving platter

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