A delightful Middle Eastern dish featuring grape leaves stuffed with a flavorful mixture of lamb, rice, and spices, cooked to perfection.
Soak the rice in cold water in a medium bowl for 30 minutes, then drain.
Soaking the rice helps it cook evenly and absorb flavors during the cooking process.
Rinse the grape leaves under cold water and trim the stems.
If using jarred grape leaves, rinse them thoroughly to remove excess brine.
Combine the lamb, drained rice, salt, pepper, cinnamon, minced garlic, and mint in a bowl.
Mix the filling gently to avoid breaking the rice grains.
Lay a grape leaf flat, shiny side down, and place a teaspoon of filling at the base. Fold the sides over the filling and roll tightly.
Do not overfill the leaves to allow room for the rice to expand.
Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed leaves in layers.
Place the stuffed leaves seam-side down to keep them secure during cooking.
Place a plate on top of the stuffed leaves to keep them in place. Add water to cover the leaves and bring to a boil. Reduce heat and simmer for 40 minutes.
Adding a weight on top of the plate ensures the leaves stay submerged and cook evenly.
Remove the pot from heat and let it cool slightly. Transfer the stuffed leaves to a serving platter and garnish with lemon wedges.
Serve warm or at room temperature for the best flavor.
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