Stuffed Grape Leaves (Dolma)

INGREDIENTS:

• 2 cups warm water

• 1 cup uncooked medium-grain white rice

• 5 teaspoons kosher salt, divided

• 6 tablespoons olive oil, divided

• 4 large onions (about 2 lb. 10 oz.), finely chopped (about 8 1/2 cups)

• 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup)

• 1 large bunch fresh dill, finely chopped (about 1 cup)

• 2 teaspoons dried mint (such as Burlap & Barrel)

• 2 teaspoons granulated sugar

• 1 teaspoon black pepper

• 45 jarred brined grape leaves, rinsed

• 2 cups water

• 2 tablespoons fresh lemon juice

INSTRUCTIONS:

1. Stir together 2 cups warm water, rice, and 1 teaspoon salt in a medium bowl; let soak 20 minutes. Rinse and drain rice.
   

2. Heat 1/4 cup oil in a large skillet over medium-high. Add onions, and cook, stirring often, until softened, about 20 minutes. Add drained rice and cook, stirring often, for 5 minutes.
   

3. Add parsley, dill, dried mint, sugar, black pepper, and remaining 4 teaspoons salt; cook, stirring often, 1 minute.
   

4. Remove from heat. Spread 1 grape leaf out on a work surface, veins facing up. Place 1 heaping tablespoon of rice mixture in the center of the leaf.
   

5. Fold the stem around the filling and fold in the sides. Roll grape leaf up until filling is completely encased. Repeat with remaining grape leaves and filling.
   

6. Tightly pack stuffed grape leaves in a single layer in the bottom of a 12-inch saucepan. Place any remaining stuffed leaves on top. Pour in 2 cups water, lemon juice, and the remaining 2 tablespoons of oil over the top.
   

7. Cover pan with a heatproof plate (do not use pan lid); cook over medium 5 minutes. Reduce heat to low; cover the plate with a pan lid, and cook for 40 minutes. Remove from heat. Remove lid and plate; let stand for 10 minutes.