Stuffed Grape Leaves (Dolmades)

Rice, herbs, and lemon rolled into tender grape leaves — dolmades take a little patience to roll but are easy to make ahead and taste even better the next day.

Ingredients

• 1 jar (16 oz) grape leaves, rinsed and drained
• 1 cup short-grain rice
• 1 onion, finely chopped
• 1/4 cup olive oil, plus more for cooking
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons fresh lemon juice, plus more for serving
• Salt and pepper, to taste
• 1 1/2 cups vegetable broth

Instructions

1. Make the filling
   Combine rice, onion, olive oil, dill, mint, lemon juice, salt, and pepper in a bowl.
2. Roll
   Lay a grape leaf flat, shiny side down. Place a spoonful of filling near the stem end, fold in the sides, and roll tightly into a small cylinder.
3. Arrange
   Line the bottom of a pot with a few extra grape leaves. Pack the rolled dolmades tightly in the pot, seam-side down.
4. Cook
   Pour vegetable broth and a drizzle of olive oil over the dolmades. Place a plate on top to weigh them down, cover, and simmer 45 minutes until the rice is tender.
5. Serve
   Let cool slightly and serve with extra lemon juice.