Steps
- Rinse and drain 60 jarred grape leaves; remove stems. Rinse 250g of medium-grain white rice. Measure 1 cup of olive oil and juice 2 lemons.
- Heat one-third of the oil over medium heat. Soften 2 finely chopped onions without browning. Stir in the rice for 1 minute.
- Add 2 cups of warm water and half the lemon juice. Simmer for about 7 minutes, until absorbed. Season and stir in 2 tablespoons of chopped dill and ½ cup of chopped parsley, then cool briefly.
- Line a pot with torn leaves. Lay each remaining leaf shiny-side down; add 1 teaspoon of filling at the stem end. Fold the base and sides inward, then roll snugly.
- Pack seam-side down in layers. Add the remaining oil and lemon juice; season. Cover with an inverted heatproof plate and add water just to cover.
- Cover and simmer for 30-40 minutes, until tender and most water is absorbed. Remove the plate and cool for at least 30 minutes.