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1
Dislodge the grape leaves from the jar and separate them gently.
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2
Place in a large bowl in the sink and rinse under cold running water.
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3
Set aside in a colander to drain.
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4
Set aside.
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5
Prepare the filling.
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6
Mix the rice, pine nuts, onions, lemon juice, and pepper together in a medium-size bowl.
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7
Add the dried mint by crushing it between the palms of your hands.
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8
Prepare the sauce.
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9
Combine 1 tablespoon of the olive oil, 1 1/2 cups cold water, and lemon juice in a large bowl.
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10
Add the dried mint by crushing it between the palms of your hands.
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11
Set aside.
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12
Prepare the stuffed leaves.
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13
On a clean work surface, spread the grape leaves out 3 at a time with the underside (veins) facing up and the base pointing toward you.
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14
Place about 2 teaspoons of the filling on the bottommost center of each leaf, varying the amount according to the size of the leaf.
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15
Tightly roll the leaf up once, then fold each side in.
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16
Continue to roll upward, making sure that the sides are always folded and tucked inward.
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17
Repeat with the remaining leaves and filling.
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18
Cover the bottom of a large skillet with a layer of the stuffed leaves packed tightly together (seam side down).
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19
Crisscross with another layer.
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20
Pour the sauce over the leaves.
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21
(There should be enough liquid to fully cover the stuffed leaves.
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22
If there is not, add just enough to cover.)
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23
Place a small plate directly on top of the leaves to keep them from unraveling while cooking.
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24
Cover the skillet with a tight-fitting lid.
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25
Simmer for at least 2 hours over low heat; the leaves should be tender, not mushy or too stringy.
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26
Check the leaves every 30 minutes and, if all of the liquid is absorbed, add cold water and the remaining 2 tablespoons olive oil.
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27
Serve at room temperature on a platter, alongside other appetizers and pita bread.
