Yaprak Sarma (Stuffed Grape Leaves) with Rice and Herbs

If using brined grape leaves, rinse them thoroughly under cold water several times to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened.

In a medium bowl, combine the rinsed rice, chopped onion, parsley, dill, dried mint, pine nuts (if using), and currants (if using).

Add 1/4 cup of olive oil, lemon juice, salt, and pepper to the rice mixture. Mix well.

Lay a grape leaf flat on a clean surface, vein side up, stem end facing you. Place about 1 teaspoon of the rice mixture in the center of the leaf.

Fold the sides of the leaf inward over the rice filling, then roll the leaf tightly from the stem end to the tip, creating a small, cylindrical package.

Repeat the stuffing and rolling process with the remaining grape leaves and rice mixture.

Line the bottom of a large pot with a layer of grape leaves (this will prevent the stuffed grape leaves from sticking and burning).

Arrange the stuffed grape leaves tightly in the pot, seam-side down, in a single layer. If you have more stuffed grape leaves than will fit in one layer, stack them in multiple layers.

Pour the remaining 1/4 cup of olive oil over the stuffed grape leaves.

Add 1.5 cups of water to the pot. Place a heat-resistant plate or bowl upside down on top of the stuffed grape leaves to keep them in place during cooking.

Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for about 60 minutes, or until the rice is cooked through and the grape leaves are tender. Check the water level occasionally and add more if needed.

Remove the pot from the heat and let the stuffed grape leaves cool in the pot for at least 30 minutes before serving. This allows the flavors to meld and the grape leaves to firm up.

Serve the Yaprak Sarma at room temperature or chilled. They are delicious on their own or with a dollop of plain yogurt or a squeeze of fresh lemon juice.