Middle Eastern Stuffed Grape Leaves

Instructions

1. Prepare the grape leaves
   Carefully remove grape leaves from the jar, separate them, and rinse thoroughly under cold water to remove excess salt. Place in a large bowl of hot water for 2-3 minutes to soften, then drain. Cut off any stems and set aside the torn or damaged leaves to line the cooking pot.
2. Make the filling
   Heat 1/4 cup olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute. If using pine nuts, add them now and cook until lightly golden. Remove from heat and let cool slightly.
3. Prepare the rice mixture
   In a large bowl, combine the uncooked rice, cooled onion mixture, currants (if using), fresh herbs, dried mint, allspice, cinnamon, 2 tablespoons lemon juice, remaining olive oil, salt, and pepper. Mix thoroughly until all ingredients are well combined.
4. Roll the grape leaves
   Lay a grape leaf flat on your work surface, shiny side down with the stem end facing you. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold the stem end up over the filling, fold in the sides, and roll up tightly but gently (not too tight as rice will expand during cooking). Repeat with remaining leaves and filling.
5. Arrange for cooking
   Line the bottom of a large, heavy pot with the reserved torn grape leaves. Arrange the rolled grape leaves in tight, neat layers, seam-side down. Place a small heat-proof plate on top to keep them from unraveling during cooking.
6. Cook the stuffed grape leaves
   Add enough water to barely cover the grape leaves (about 2 cups), remaining lemon juice, and lemon slices. Cover the pot and bring to a simmer over medium heat. Reduce heat to low and simmer gently for about 45-60 minutes, or until the rice is tender and the leaves are soft.
7. Cool and serve
   When done, carefully remove the stuffed grape leaves from the pot and let cool slightly. These can be served warm, at room temperature, or cold. Drizzle with olive oil and serve with lemon wedges and Greek yogurt if desired.