Zeytinyagli Yaprak Sarma

Ingredients

• Grape leaves (1 jar (about 50 leaves), rinsed and soaked)
• Olive oil (1/2 cup, divided)
• Onion (1 medium, finely chopped)
• Rice (1 cup, rinsed)
• Pine nuts (1/4 cup, toasted)
• Currants (1/4 cup)
• Fresh dill (1/4 cup, chopped)
• Fresh mint (1/4 cup, chopped)
• Lemon juice (2 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Water (2 cups, to cover the leaves)

Instructions

1. Rinse the grape leaves thoroughly and soak them in warm water for 20 minutes to soften.
2. In a large pan, heat half of the olive oil (1/4 cup) over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
3. Stir in the rinsed rice, toasted pine nuts, currants, chopped mint, dill, lemon juice, sugar, salt, and black pepper. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
4. Once the filling is cooked, drain the grape leaves and pat them dry. On a clean surface, place a grape leaf with the stem end facing you, and spoon about 1 tablespoon of the rice mixture onto the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat this process for all the leaves and filling.
5. Arrange the stuffed grape leaves seam-side down in a large pot. Drizzle with the remaining olive oil and pour enough water to cover the leaves.
6. Cover the pot and simmer on low heat for about 45 minutes, or until the leaves are tender and the rice is fully cooked. Check occasionally to ensure there is enough water, adding more if necessary.
7. Once cooked, allow the stuffed grape leaves to cool in the pot before serving to enhance their flavor.