½ cup olive oil
2 large onions, finely chopped
2 cups long-grain white rice
5 tablespoons fresh lemon juice
3 tablespoons chopped fresh Italian parsley
3 tablespoons finely chopped fresh dill
5 cups (or more) hot water
1 (32oz) jar grape leaves, rinsed, drained, tough stems trimmed
Plan yogurt and lemon wedges
1.) Heat oil in heavy large saucepan over medium-high heat. Add onions, sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat.
2.) Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
3.) Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scan ¼ cup rice mixture in center at widest part of leaf. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaved atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
4.) Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges.
Makes about 24