Stuffed Grape Leaves

Ingredients

• 1 jargrape leaves
• 200 grice
• 1onion
• 80 mlolive oil
• 1/2 cupparsley
• 1 tspfine sea salt

Method

1. Begin by rinsing 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking. Finely chop 1 onion and 1/2 cup of parsley, ensuring the pieces are small enough to blend seamlessly into the filling. Drain the grape leaves from the jar and gently rinse them under cold water to remove any brine, then pat them dry with a clean kitchen towel.
2. In a large skillet or shallow pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, which will infuse the rice with flavor. Add the rinsed rice to the skillet and stir well to coat each grain with the oil and onion mixture.
3. Add 1 tsp of fine sea salt and the chopped parsley to the rice mixture, stirring to combine. The salt will enhance the flavors, while the parsley adds freshness. Continue to cook the mixture for another 2 to 3 minutes, allowing the rice to absorb some of the oil and flavors. The rice should start to turn opaque, indicating it's ready for the next step.
4. Remove the skillet from heat and let the rice mixture cool slightly, making it easier to handle. Lay a grape leaf flat on a clean surface, vein side up, and place a small spoonful of the rice mixture near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly towards the tip to form a neat cylinder. Repeat with the remaining leaves and filling.
5. Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves seam side down in the pot, packing them snugly in layers. Pour enough water over the rolls to just cover them, then place a heatproof plate on top to keep them submerged during cooking.
6. Bring the pot to a gentle simmer over medium-low heat. Cover and cook for about 40 to 50 minutes, or until the grape leaves are tender and the rice is fully cooked. You'll know they're done when the leaves are soft and easily pierced with a fork, and the rice inside is tender but not mushy.
7. Remove the pot from heat and let the stuffed grape leaves cool slightly before serving. Taste one for salt, adjusting if necessary by sprinkling a little more over the top. Transfer to a serving platter, arranging them neatly, and drizzle with a bit more olive oil if desired. Serve warm or at room temperature, perfect for sharing at a mezze table.