Turkish Stuffed Grape Leaves

These Turkish stuffed grape leaves, also known as Dolma, are a delicious and traditional appetizer made with rice, herbs, and spices.

Ingredients - Serves 6

Rinse the grape leaves under cold water to remove any brine or excess salt.
In a large bowl, combine the rice, chopped onion, tomato, parsley, dill, mint, olive oil, lemon juice, salt, and black pepper. Mix well.
Place a grape leaf on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, similar to rolling a burrito.
Repeat the process with the remaining grape leaves and rice mixture.
Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
Pour the water over the grape leaves, making sure they are fully submerged.
Cover the pot and bring to a boil. Reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is cooked and the grape leaves are tender.
Remove from heat and let the stuffed grape leaves cool in the pot.
Serve the Turkish stuffed grape leaves as an appetizer or side dish. They can be enjoyed warm or at room temperature.