Dolmeh - Persian Stuffed Grape Leaves

Ingredients

• Salt (to taste)
• Pepper (to taste)
• Olive oil (2 tablespoons)
• Lemon juice (2 tablespoons)
• Ground lamb (1/2 pound)
• Ground beef (1/2 pound)
• Fresh dill (2 tablespoons, chopped)
• Fresh mint (2 tablespoons, chopped)
• Fresh parsley (2 tablespoons, chopped)
• Onion (1 medium, finely chopped)
• Basmati rice (1 cup, rinsed and drained)
• Grape leaves (1 jar (about 40 leaves), rinsed and drained)
• Water (enough to cover the grape leaves in the pot)

Instructions

1. In a large bowl, combine the rinsed basmati rice, chopped onion, parsley, mint, dill, ground beef, ground lamb, lemon juice, olive oil, salt, and pepper. Mix well until all ingredients are well incorporated.
2. Lay a grape leaf on a flat surface with the shiny side facing down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is secure.
4. Continue this process until all grape leaves are filled and rolled.
5. In a large pot, arrange the stuffed grape leaves seam side down in a single layer. Make sure they fit snugly to prevent them from unraveling during cooking.
6. Pour enough water into the pot to cover the grape leaves completely. Place a heatproof plate on top of the grape leaves to keep them submerged while cooking.
7. Cover the pot and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is tender and the grape leaves are soft.
8. Carefully remove the dolmeh from the pot and let them cool slightly before serving. Serve warm or at room temperature, garnished with additional fresh herbs if desired.