Start by pouring the pine nuts into a skillet over medium heat. Lightly toast them until they turn golden brown, which will enhance their flavor. Once toasted, set them aside for later.
Next, add ¼ cup of olive oil into a medium pot and heat over medium. Toss in the minced onion and sauté until it becomes soft and translucent, filling your kitchen with a delightful aroma.
Now it's time to add the rice. Stir the rice into the pot, combining it with the cooked onion. Allow it to sauté for another minute, letting the flavors meld together.
Pour in ¾ cup of vegetable broth and lower the heat. Let the mixture simmer uncovered for about 10 minutes until the liquid is absorbed and the rice is half cooked. Remember: don't cook it fully, as you want it to remain al dente.
Once the rice reaches that perfect texture, remove the pot from heat. Stir in the dill, mint, toasted pine nuts, 2 tablespoons of fresh lemon juice, and the lemon zest. Mix until well incorporated, then season with salt and pepper to taste. Let this filling cool to room temperature.
Now, fill a large pot with salted water and bring it to a boil. As the water heats, prepare the grape leaves by trimming the stems flush with the leaves and removing any large veins. Place the leaves in the boiling water for 3 to 5 minutes until they soften and become pliable.
Drain the leaves and cover them with cold water, then drain them again and pat dry. If you’re using fresh leaves, aim for medium-sized ones, as they’re more tender.
Take a shiny side of a grape leaf and place it down on a flat surface. Add 2 tablespoons of the filling at the base end of the leaf, near the stem.
Now, fold the stem end up over the filling, then fold the edges inward. Continue rolling the leaf until it forms a neat package. Be gentle and avoid rolling it too tightly; allow for the rice to expand during cooking.
Once rolled, gently squeeze to seal the package. Repeat this process until all the filling is used up. Any damaged leaves can be placed in the bottom of the sauté pan as a lining.
Arrange the stuffed leaves snugly in the bottom of the sauté pan in a single layer. If you run out of room, create a second layer on top.
Pour 1 cup of broth, ¼ cup of olive oil, and ¼ cup of fresh lemon juice over the leaves. Heat the pan over medium until it begins to simmer—avoid boiling, as this can cause the leaves to fall apart. Cover the pot and allow the leaves to cook for 30 to 40 minutes until they are fork-tender.
Finally, these stuffed grape leaves can be served warm or cold. They’re delicious on their own or topped with sauces like tzatziki or tahini. Store leftovers in the refrigerator, and they’ll keep well for about a week!
