Stuffed Grape Leaves with Rice, Herbs, and Pine Nuts

Tender grape leaves wrapped around a fragrant mixture of rice, fresh herbs, and toasted pine nuts, served chilled and finished with a refreshing drizzle of lemon juice. A classic Mediterranean appetizer that's light and flavorful.

Steps

1. If using jarred grape leaves, rinse them under cold water to remove excess brine and set aside.
2. In a small skillet, lightly toast pine nuts over medium heat until golden, then remove and set aside.
3. In a mixing bowl, combine rice, toasted pine nuts, parsley, dill, green onion, olive oil, salt, and pepper.
4. Add water and mix well to moisten the rice mixture.
5. Lay one grape leaf flat on a clean surface, vein side up.
6. Place about 1 tablespoon of the rice mixture near the stem end of the leaf.
7. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a small cylinder.
8. Repeat with remaining leaves and filling.
9. Place stuffed grape leaves seam side down in a small pot, packing them snugly.
10. Pour lemon juice over the rolls, cover with a heatproof plate to keep them submerged, and add enough water to just cover.
11. Bring to a gentle simmer, cover, and cook for 40 minutes until rice is tender.
12. Remove from heat and let cool to room temperature.
13. Chill in the refrigerator for at least 1 hour before serving.
14. Drizzle with extra lemon juice before serving chilled.