Ingredients

•  30–40 grape leaves (fresh or brined)

• 1 cup short-grain rice (rinsed)

•  1 large onion, finely chopped

•  1/2 cup fresh parsley, chopped

•  1/4 cup fresh mint, chopped

• 2 medium tomatoes, diced

•  1/4 cup extra virgin olive oil

•  1/4 cup fresh lemon juice

• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp Baharat

• 2 cups boiling water

•  1/4 cup extra virgin olive oil

•  1/4 cup fresh lemon juice

•  Lemon slices (for lining bottom of pot)

Method

1. 01

   Mix rice, onion, parsley, mint, tomatoes, oil, lemon juice, and spices in a large bowl.

2. 02

    Line pot bottom with lemon slices and spare grape leaves.

3. 03

   Place leaf flat (shiny side down), add 1 tsp filling near stem, fold sides, and roll tightly.

4. 04

   Arrange rolls tightly seam-side down in the pot.

5. 05

    Pour water, oil, and lemon juice over rolls; place an inverted heatproof plate on top.

6. 06

   Simmer covered on low heat for 45 minutes until rice is tender.