Dolmas (Stuffed Grape Leaves)

Let's Cook

1. Step 1.

   Drain: Two 8-ounce jars grape leaves

2. Step 2.

   Separate the leaves in water and rinse well. Gently pat dry. Combine in a medium bowl: 8 ounces ground lamb; 1 large onion, finely chopped; ¼ cup finely chopped parsley; ¼ cup finely chopped dill; ¼ cup finely chopped mint; ½ cup uncooked long-grain white rice; 2 garlic cloves, minced; ½ teaspoon salt

3. Step 3.

   Line a Dutch oven with several grape leaves, using the small or torn ones. To stuff the dolmas, one at a time, place each leaf vein side up on a plate. Put a heaping tablespoon of stuffing on the leaf near the stem end. Fold the stem end over the stuffing, then fold in the two sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Place seam side down in the prepared pot. Pack the stuffed leaves in a single layer, then repeat with a second layer until all the stuffing is used. Drizzle over the top: 3 tablespoons olive oil

4. Step 4.

   Pour in: 2 cups chicken, beef, or vegetable broth or water

5. Step 5.

   Cover the top with a few grape leaves and weight with a heatproof plate. Cover the pot and simmer over low heat until the rice is cooked, 30 to 40 minutes. Serve hot or cold.