Ingredients
Leaf Wraps
1/4-1/2 c. olive oil
1 onion, finely diced
1 sprig of spring onions, finely diced
4 garlic cloves, finely diced
2 c. short grain rice, cooked and rinsed
1 oz. dill, finely chopped
1/2 oz. mint leaves, finely chopped
2 oz. parsley, finely chopped
1 lemon, zested
4-6 tbsp. lemon juice
1-1/2 tsp. salt
1/4 tsp. pepper
1/3 c. capers, chopped (optional)
80 vine leaves, in brine
1 large lemon, sliced
1-1/2 c. boiling water
Nutmeg, to taste
Sauce
1 c. Greek almond yogurt
1 garlic clove, grated
Lemon juice, to taste
Salt & pepper, to taste
Directions
Heat oil in large, shallow pot. Add diced onion and sauté for about 5 minutes, stirring occasionally.
Add spring onions and garlic, continue sauteing and stirring frequently,
until onion is translucent.
Add in rice and sauté for another 2 minutes. Add in chopped herbs, lemon zest, alt, pepper, nutmeg, and capers (if using). Stir well.
Add 1-1/2 c. of water and cover pot. Allow mixture to come to a gentle boil and reduce heat so the mixture simmers for about 5 minutes. At the end of that time, the water should be completely absorbed by the rice.
Remove the lid and allow mixture to cool.
Cut the stems off of the leaves with scissors. Rinse the leaves well and dry on clean kitchen towel. Set torn or small leaves to the side to be used later.
Using your small or torn leaves, line a medium pot with leaves, including on the bottom. Arrange a layer of lemon slices on top of the leaves. This prevents the leaf pouches from getting burned.
Place your leaves for filling on clean surface, veiny side up. Place a heaping teaspoon of the rice mixture at the bottom of the leaf. Be careful on to overfill. Fold leaf flaps up, fold the sides over the filling, and roll from the bottom upwards like a burrito. Roll tightly but leave a little slack since the rice will continue to expand during cooking.
Fill all your leaves.
Arrange your filled leaves in the prepared pot. Be sure to place them with the seam down and put the leaves in snugly, to prevent opening.
Add 1-1/2 c. boiling water, 4 tbsp. olive oil, and lemon juice. 6 tbsp. of juice will give them a distinct lemon taste. The liquids should just cover all of the leaves.
Weigh the leaves down with heavy plate to prevent them from moving during cooking.
Bring the pot to a gentle simmer over low heat. Simmer for 45-60 minutes. Turn the heat off and allow to stand for another hour. The remaining water will be absorbed in this time.
Place leaf packets in airtight container and store in the fridge overnight, if you can. It allows the flavor to develop.
To make the sauce, blend together yogurt, garlic, lemon juice, salt, and pepper.