Famous Stuffed Grape Leaves

Heat the olive oil in a large saucepan over medium-high heat, stirring occasionally. Add the rice, onion, dill, and mint; cook until the onion is tender, about 5 minutes. Pour in half of the broth and reduce the heat to low, allowing it to simmer until the rice is almost cooked through, taking around 10-15 minutes. Stir in half of the lemon juice and remove from heat.

Soak grape leaves in a large container filled with boiling water for just a few seconds, until they become soft and pliable, about 10 seconds. Pat them dry with paper towels.

Lay a grape leaf flat on a work surface, shiny side facing down. Place 1 teaspoon of the rice mixture at the stem end and fold both sides in towards the center, then roll up from the wide bottom to the top. Place the stuffed leaf into a 4-quart pot, repeating with the remaining leaves and packing them tightly to prevent them from unfolding during cooking.

Drizzle any remaining olive oil over the leaves, followed by the rest of the lemon juice. Pour in the remaining broth to cover the leaves completely. Cover the pot and let it simmer for about 1 hour, ensuring it doesn't boil as this may cause the stuffing to burst out of the leaves.

Remove from heat, uncover, and let it cool for 30 minutes. Transfer the dish to a serving plate and serve.