Dolmas (Stuffed Grape Leaves)

Ingredients

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• 1 tablespoon olive oil
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• 2 cups uncooked long-grain white rice
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• 1 large onion, chopped
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• ½ cup chopped fresh dill
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• ½ cup chopped fresh mint leaves
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• 2 quarts chicken broth, divided
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• ¾ cup fresh lemon juice, divided
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• 60 fresh grape leaves
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• 1 cup olive oil
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Instructions

1. 1
   Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
2. 2
   Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
3. 3
   Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
4. 4
   Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
5. 5
   Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.