Ingredients

• 30 piece grape leaves in brine
• 200 g short grain rice
• 1 piece onion
• 6 tbsp olive oil
• 50 g pine nuts
• 1 bunch fresh dill
• 1 bunch fresh mint
• 2 tbsp tomato paste
• 400 ml water
• 3 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 250 g yogurt
• 2 clove garlic

Instructions

1. Prepare grape leaves

   Remove grape leaves from brine and rinse under cold water for 2-3 minutes. Blanch leaves in boiling water over high heat for 2 minutes until they become more pliable and darker green. Remove stems and lay flat on a clean kitchen towel. Do not leave in boiling water too long or they will tear easily.

2. Make rice filling

   Finely dice the onion into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add rice and stir for 2-3 minutes until grains are coated with oil and slightly toasted. Do not let the onion brown.

3. Add flavoring ingredients

   Add tomato paste and cook over medium heat for 1 minute until fragrant and slightly darkened. Add 200ml water, pine nuts, chopped dill, chopped mint, salt, and pepper. Simmer on low heat for 8-10 minutes until rice is partially cooked and most liquid is absorbed. Do not cook rice completely as it will finish cooking when wrapped.

4. Wrap grape leaves

   Place 1 tablespoon of filling at the base of each grape leaf near the stem end. Fold the bottom edge over the filling, then fold in the sides and roll tightly toward the tip. Each roll should be about 2cm thick and firm but not too tight. Do not overfill or the leaves will burst during cooking.

5. Cook stuffed leaves

   Arrange rolls seam-side down in a heavy-bottomed pot in a single layer. Drizzle with remaining 2 tbsp olive oil and lemon juice. Add remaining 200ml water to barely cover the rolls. Place a plate on top to weigh them down. Simmer on low heat for 25-30 minutes until rice is tender and liquid is absorbed. Do not boil vigorously or the rolls will break apart.

6. Prepare yogurt sauce

   Crush garlic cloves with a pinch of salt using the flat side of a knife. Mix crushed garlic into yogurt and let stand at room temperature for 10 minutes to develop flavor. The sauce should be creamy and well-combined with no lumps. Do not add garlic too early or it will become too strong.

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