Mediterranean Stuffed Grape Leaves

Ingredients

• 1 jar grape leaves, rinsed and drained
• 1 cup long-grain white rice
• 1 cup pine nuts, toasted
• 1 cup currants
• 1 cup onion, finely chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh dill, chopped
• 1 cup fresh mint, chopped
• 1 cup olive oil
• 1 cup lemon juice, freshly squeezed
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 cups water

1. 01
   Rinse and drain the grape leaves to remove excess brine.
2. 02
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Add the rice to the skillet and stir well to coat with the oil and onion. Cook for 2-3 minutes until the rice is lightly toasted.
4. 04
   Stir in the pine nuts, currants, parsley, dill, mint, salt, and pepper. Add 1 cup of water and let it simmer until the liquid is absorbed and the rice is partially cooked, about 10 minutes.
5. 05
   Remove the skillet from heat and allow the filling to cool slightly. Stir in the lemon juice.
6. 06
   Lay a grape leaf vein-side up, place a tablespoon of filling at the base, fold in the sides, and roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
7. 07
   Arrange the stuffed grape leaves seam-side down in a single layer in a large pot.
8. 08
   Drizzle the remaining olive oil and 1 cup of water over the top of the stuffed leaves.
9. 09
   Place a plate on top of the stuffed leaves to keep them secure during cooking. Cover the pot and simmer over low heat for 40-50 minutes until the leaves are tender.
10. 10
    Allow to cool slightly before serving. Serve warm or at room temperature with additional lemon wedges if desired.