Lamb And Rice Stuffed Grape Leaves

1. 1

   Place the leaves in a large bowl, cover with cold water and leave to stand for 5 mins. Drain. Rinse the leaves in cold water and drain well.

2. 2

   Meanwhile, wash the rice in a small bowl until the water is clear. Drain well. Combine the rice, lamb, onion, pine nuts, mint and baharat in a small bowl.

3. 3

   Place the leaves, vein-sides up, on a clean work surface. Place a teaspoon of lamb filling on the bottom half of each leaf. Roll up firmly, folding in the sides to enclose filling.

4. 4

   Pack the rolls tightly over the base of a large saucepan in a single layer. Combine the oil, lemon juice and 1 cup of water in a bowl. Pour over the rolls. Weigh the rolls down with a heatproof heavy plate.

5. 5

   Cover, then bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 hour, until cooked through and tender. Allow to cool in the pan. Serve at room temperature with yogurt and flatbread, if desired.

* Per serving · 4 servings · Values may vary.