Stuffed Grape Leaves

By Cooky

Ingredients

• 1/4 cup olive oil
• 1 cup diced yellow onion
• 1/2 scallions, chopped
• 2 cloves (about 1 tablespoon) garlic, peeled and finely chopped
• 1 pound ground beef
• 1/3 cup split green peas
• 2/3 cup basmati rice, rinsed
• 1/2 cup fresh dill, finely chopped
• 1/2 cup fresh tarragon, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1 tsp ground cinnamon
• 1/4 tsp saffron threads
• Grape leaves, rinsed and stem removed
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup sugar

Preparation

Step 1

1. Make the filling: Heat the oil in a 12-inch saucepan. Add onions, scallions, and garlic and cook until soft, about 4 minutes. Add the beef and cook until browned, another 4 minutes. Add saffron, dill, and tarragon and season with salt and pepper. Add peas and rice along with 2 cups water. Cover and cook until water is absorbed, about 35-45 minutes. Remove from heat. Stir in chopped parsley and cinnamon.

2. Working with one leaf at a time, flatten leaf and place about 2 tablespoons rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Lay extra leaves over bottom of a 6-quart dutch oven, and then tightly layer dolmeh, seam-side down, on top. In a small bowl, combine lemon juice and sugar, and pour over the dolmeh. Cover tightly. Cook at medium-low heat for 45 minutes. Allow to cool before serving, preferably in the fridge overnight.