Measurements

• 1 jar grape leaves
• 1 cup rice
• 2 onions
• 1/4 cup pine nuts
• 1/4 cup currants
• 1/4 cup olive oil
• 2 tomatoes
• 1/4 cup parsley, chopped
• 2 tablespoons dill
• 2 tablespoons mint
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice

Preparation Method

• In a large pan, heat half of the olive oil over medium heat.
• Add the onions and pine nuts, sauté until the onions are translucent and the pine nuts are golden.
• Add the rice to the pan and stir for a few minutes until the rice is well coated with oil.
• Add the tomatoes, currants, parsley, dill, mint, salt, and black pepper.
• Stir well to combine.
• Pour in 1 cup of water and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 10 minutes until the rice is partially cooked.
• Remove from heat and let it cool.
• Lay a grape leaf flat on a clean surface, vein side up.
• Place a tablespoon of the rice mixture in the center of the leaf.
• Fold the sides of the leaf over the filling and roll it up tightly from the stem end to the tip, forming a small cylinder.
• Repeat with the remaining leaves and filling.
• Place the rolled grape leaves seam side down in a large pot, packing them tightly together.
• Drizzle the remaining olive oil and lemon juice over the top of the stuffed leaves.
• Add enough water to cover the rolls, place a heatproof plate on top to keep them submerged, and bring to a gentle simmer.
• Cover the pot and cook over low heat for about 40 minutes, until the leaves are tender and the rice is fully cooked.
• Remove from heat and let cool slightly before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.