-
1
Soak the grape leaves in a large bowl filled with cold water for about 30 minutes.
-
2
Remove the leaves and separate them, laying them out on towels to dry.
-
3
Some of the leaves will be ripped or torn and unsuitable for rolling.
-
4
Use them to line the bottom of the large, heavy-bottomed pot in which you will cook the stuffed grape leaves.
-
5
Bring the water and 1/2 teaspoon of the salt to a boil over medium-high heat.
-
6
Add the rice, cover, and turn the heat to low.
-
7
Cook until the water is absorbed, 17 to 20 minutes.
-
8
Remove the rice from the heat and let sit, covered, for 2 minutes.
-
9
Transfer the cooked rice to a large bowl.
-
10
In a medium skillet, heat 2 tablespoons of the olive oil.
-
11
When it is hot, add the onion and garlic and cook until the onion is translucent, about 3 minutes.
-
12
Add the lamb, 1/2 teaspoon salt, and pepper and cook until the meat is no longer pink.
-
13
Add the lamb-onion mixture to the rice along with the pine nuts, dill, parsley, currants, lemon zest, 1/4 cup of the lemon juice, coriander, and cayenne.
-
14
Toss to combine, and season with salt and freshly ground black pepper to taste.
-
15
To roll the grape leaves, place 1 grape leaf, smooth side down, on a work surface.
-
16
Trim the stem if there is one.
-
17
Spoon 1 tablespoon of the filling onto the leaf near the stem end, and tightly roll the leaf, folding in the sides about halfway and squeezing to pack the filling tightly.
-
18
(Loosely rolled grape leaves will become soggy and fall apart during cooking.)
-
19
The size of the rolls may vary according to the size of the leaves.
-
20
Make more rolls in the same manner.
-
21
Arrange the rolls in the pot that you have lined with the ripped leaves.
-
22
Drizzle with the remaining 2 tablespoons olive oil and add the chicken stock and remaining lemon juice to the pot so that the liquid comes up to the top layer of grape leaves.
-
23
Cover with an inverted heatproof plate and bring the stock to a boil.
-
24
Cover with a lid and turn the heat to low so that the leaves cook at a bare simmer for about 30 minutes.
-
25
Remove from the heat and transfer the rolls with tongs to a large platter to cool.
-
26
Serve at room temperature, or cover with plastic wrap and chill in the refrigerator overnight.
-
27
Remove from the refrigerator an hour before you plan to serve them.
