Stuffed Grape Leaves

Instructions

1. Carefully separate the grape leaves and trim off any thick stems. Set aside.
2. In a bowl, combine rice, onion, parsley, dill, mint, olive oil, lemon juice, allspice, pepper, and salt. Mix well.
3. Place one grape leaf shiny-side down, add about 1 tablespoon of filling near the stem, fold the sides inward, and roll tightly.
4. Line the bottom of a pot with lemon slices, then arrange the rolled grape leaves tightly in layers.
5. Pour hot water or broth over the rolls until just covered. Place a small plate on top to keep them from unrolling.
6. Cover and simmer gently for 40–45 minutes until the rice is fully cooked and leaves are tender.
7. Let cool slightly before serving. Serve warm or chilled with extra lemon wedges.

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