Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 cup short-grain rice, uncooked
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 1 cup water
  • 1 tsp salt
  • 60 grape leaves

Instructions:

  1. Sauté aromatics. Heat 2 tbsp of olive oil in a pan over medium heat. Cook the diced onion for 5 minutes until translucent, then stir in the minced garlic for 60 seconds.
  2. Toast the rice. Add the uncooked short grain rice to the pan. Stir constantly for 2-3 minutes until the grains look slightly opaque. Note: This prevents a gummy filling.
  3. Brown the beef. Stir in the ground beef, breaking it up with a spoon. Cook until browned but not fully cooked through.
  4. Season the mix. Remove from heat. Stir in the chopped dill, mint, salt, pepper, and cinnamon. Let the mixture cool for a few minutes.
  5. Prep the leaves. Rinse jarred grape leaves under cold water to remove the brine. Lay one leaf flat, vein side up.
  6. Fill the leaf. Place a small portion of the filling near the stem end. Note: Don't overfill or the leaf will tear.
  7. Roll tightly. Fold the sides in and roll the leaf upward, tucking the ends to secure the beef and rice.
  8. Pack the pot. Arrange rolls tightly in a heavy bottomed pot. Mix the 1/2 cup olive oil, lemon juice, water, and salt, then pour it over the rolls.
  9. Weight and simmer. Place a heavy ceramic plate on top of the rolls. Simmer on low heat for 50 minutes until the liquid has reduced and leaves are tender. Ensure the beef reaches an internal temperature of 160°F.
  10. Rest. Remove from heat. Let the pot sit for 30 minutes before serving to allow the juices to redistribute.