Stuffed Grape Leaves

For vegetarian version, omit the lamb, double the rice, and add ½ cup dried currants and 2 tbs. pine nuts to the filling mixture, then pour an additional 1 cup of liquid into the pan before cooking.

Drain:
· Two 8-oz jars grape leaves in brine

Separate the leaves in a large bowl and cover with boiling water. Soak for 1 hour, changing the cold water twice to remove excess salt. Drain them and pat dry. Mix together until well combined:
· 1 ½ lbs. lean ground lamb
· 1 medium onion, finely chopped
· ½ cup finely chopped mixed fresh herbs (parsley, dill, mint)
· 1/3 cup white rice
· 1 tbs. salt
· 1 tsp. dried thyme
· Black pepper

Line a Dutch oven or large saucepan with several grape leaves. To stuff the remaining leaves, place each on vein side up on a plate. Put a heaping tablespoon stuffing on the leaf near the stem. Fold this end over the stuffing, then fold in the 2 sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Squeeze gently and place seam side down in the prepared pan. Continue stuffing the leaves in the same manner, packing them in tightly together in a single layer. Repeat with a second layer. (Leave a few leaves unstuffed.)

Drizzle over the top:
· 3 tbs. olive oil

Pour in:
· 2 cups chicken or beef stock or water

Cover the top with more grape leaves and weight with a small plate. Cover the pan and simmer over low heat until the lamb is cooked and the packages are hot, about 30 minutes. Serve hot or cold.