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Ingredients

For the Filling:

• 1 cup short-grain rice, rinsed and drained

• ½ pound ground beef or lamb (optional for vegetarian version)

• 1 medium tomato, finely diced

• ¼ cup fresh parsley, finely chopped

• 2 tablespoons fresh mint, finely chopped

• 2 tablespoons fresh dill, finely chopped (optional)

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon allspice

• Juice of 1 lemon

For Rolling & Cooking:

• 1 jar grape leaves in brine (about 60 leaves), rinsed and drained

• 2–3 cloves garlic, sliced

• 2 medium potatoes, sliced into rounds (to line the pot)

• Juice of 2 lemons

• 3 cups chicken or vegetable broth (or water)

• Additional olive oil for drizzling

Instructions​

1. Prepare the filling

   • In a large bowl, combine the rice, ground meat (if using), tomato, parsley, mint, dill, olive oil, salt, pepper, allspice, and lemon juice. Mix until well combined.

2. Prep the grape leaves

   • Rinse grape leaves in cool water to remove excess brine. Trim any thick stems.

3. Roll the grape leaves

   • Lay a leaf shiny side down. Place 1–2 teaspoons of filling near the stem end. Fold the sides over the filling, then roll tightly toward the tip. Repeat with all leaves.

4. Prepare the pot

   • Line the bottom of a large pot with potato slices and garlic (this prevents sticking and adds flavor).

5. Layer and cook

   • Arrange the rolled grape leaves seam side down in snug layers in the pot.

   • Pour in the lemon juice, olive oil, and broth until the rolls are just covered. Place a heatproof plate on top to keep them from floating.

6. Simmer gently

   • Cover and cook over low heat for 1 hour to 1 hour 15 minutes, or until the rice is tender and the flavors have melded.

7. Serve warm or at room temperature

   • Drizzle with a little more lemon juice or olive oil before serving if desired.