Stuffed Grape Leaves with Rice (Dolma)

Step 1

Rinse the jarred grape leaves under cold water and pat dry; trim any tough stems.

Step 2

In a bowl, combine the rice, ground lamb, diced tomato, half the lemon juice, and chopped mint; mix well.

Step 3

Lay a grape leaf flat, vein-side up, and place about a tablespoon of filling near the stem end.

Step 4

Fold the sides in and roll up tightly into a small cylinder; repeat with the remaining leaves and filling.

Step 5

Line the bottom of a large pot with a few extra grape leaves, then arrange the stuffed rolls seam-side down in tight layers.

Step 6

Pour in enough water to just cover the rolls, add the remaining lemon juice, and place a small plate on top to keep the rolls submerged.

Step 7

Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and the lamb is cooked through to 160°F.

Step 8

Let cool slightly before serving, either warm or at room temperature.