-
1
Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes.
-
2
While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle.
-
3
Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste.
-
4
Cook for another 5 minutes.
-
5
Stir in the rice.
-
6
Remove the pan from the heat and stir in the dill.
-
7
Set aside to cool to room temperature, then refrigerate.
-
8
While this is cooling, drain the grape leaves and carefully pull them apart.
-
9
Put them into a bowl and cover them with cold water.
-
10
Let them soak until you are ready to roll.
-
11
Heat the oven to 350 degrees F.
-
12
Place a grape leaf on your work surface, shiny side down.
-
13
Add 1 tablespoon of the rice mixture to the middle of the grape leaf.
-
14
Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb.
-
15
Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish.
-
16
When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water.
-
17
Cover and bake for 1 hour.
-
18
Let cool to room temperature and refrigerate.
-
19
Serve cool.
