• 2 cups long-grain white rice
  • 1 large onion, chopped
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh mint leaves
  • 2 quarts chicken broth — (IFANCA certified Saffron Road brand or your choice)
  • ¾ cup fresh lemon juice, divided
  • 60 grape leaves, drained and rinsed (IFANCA certified Orlando California or your choice)
  • hot water as needed
  • 1 cup olive oil

Step 1

In a large saucepan, add ½ cup olive oil and onions, sauté, then add rice, dill, and mint. Cook for about 5 to 10 minutes. Pour in 1 quart of broth, simmer for another 10 minutes or until rice is almost cooked. Stir in ½ of lemon juice and remove from heat.

Step 2

Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a flat bottom pot. Repeat with all leaves. Layer them tight without gaps. Add remaining lemon juice and olive oil.

Step 3

Pour chicken broth over to cover grape leaves. Cover pot and simmer for about 1 hour on low heat. Remove from heat and let cool for ½ hour. Transfer to serving dish and serve warm.