Spiced Lamb and Walnut Stuffed Grape Leaves

Instructions

1. 1

   If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until pliable. Drain and rinse with cold water. If using jarred grape leaves, rinse them thoroughly.

   ~10 min
2. 2

   Toast the walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let cool and roughly chop.

   ~5 min
3. 3

   Finely chop the onion, parsley, and mint.

   ~5 min
4. 4

   In a mixing bowl, combine the ground lamb, chopped walnuts, chopped onion, parsley, mint, rice, olive oil, lemon juice, allspice, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed.

   ~5 min
5. 5

   Lay a grape leaf flat, stem side up. Place about 1-2 tablespoons of the lamb mixture near the stem end. Fold the sides of the grape leaf inward over the filling, then roll it up tightly from the stem end towards the tip.

   ~20 min
6. 6

   Arrange the stuffed grape leaves in a single layer in a large pot, seam-side down, packing them snugly to prevent them from unraveling during cooking. You can layer them if needed.

   ~5 min
7. 7

   Pour the 2 cups of water over the stuffed grape leaves. Add an extra plate on top to keep them submerged and prevent them from floating apart during cooking.

   ~1 min
8. 8

   Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the rice is cooked and the lamb is tender. The cooking time will depend on the thickness of the grape leaves.

   ~60 min
9. 9

   Remove from heat and let stand, covered, for 10 minutes before serving.

   ~10 min
10. 10

    Carefully transfer the stuffed grape leaves to a serving dish. Drizzle with a little extra olive oil and lemon juice if desired.

    ~2 min