Ingredients

• 1 jar grape leaves, drained
• 1 cup long-grain white rice
• 1/2 cup olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint leaves
• 1/4 cup lemon juice
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 lemon, sliced

Instructions

1. Prepare the grape leaves by rinsing them in cold water and then soaking them in warm water for 10 minutes to remove any brine or salt. Drain and set aside.
2. In a large bowl, mix together the rice, olive oil, onion, parsley, dill, mint, lemon juice, water, salt, black pepper, cinnamon, and allspice.
3. Take one grape leaf and place it on a flat surface with the stem end facing you. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf, just above the stem. Fold the bottom of the leaf up, then tuck the sides in and roll the leaf up tightly, like a cigar. Repeat with remaining grape leaves and rice mixture.
4. Arrange the stuffed grape leaves in a large pot or Dutch oven, seam side down, in a single layer. Add enough water to cover the dolmades, and top with the sliced lemon.
5. Cover the pot and bring to a boil over high heat. Reduce the heat to low and let simmer for 30 minutes. Remove from heat and let cool for 10 minutes before serving.