Grapes Leaves with Bulgar and Mint

Ingredients for Grapes Leaves with Bulgar and Mint

• 350ml whole grain quick-cooking bulgur (such as Bob's Red Mill)

• 350g chopped spring onions (about 14 onions)

• 325g chopped plum tomatoes (about 400g )

• 3/4 cup chopped fresh dill

• 3/4 cup chopped fresh mint

• 1/2 cup olive oil

• 1 tablespoon plus 60ml fresh lemon juice

• 1 tesked malen kummin

• 55 (or more) brined grape leaves from two 7-to 230g jars, drained, stems cut off if needed

• 1/4 cup extra-virgin olive oil

• Fresh dill sprigs (for garnish)

• Fresh mint sprigs (for garnish)

• Ingredient info: Bulgur is available at some supermarkets and at natural foods stores. Brined grape leaves are sold at some supermarkets, and at specialty foods stores and Greek markets.

• Test-kitchen tip: Weighing the grape leaves down prevents them from opening up while they simmer.

Combine bulgur, spring onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 1 1/4 teaspoons salt, and 1 teaspoon freshly ground black pepper in large bowl; toss. Let soak at room temperature at least 30 minutes and up to 1 hour.

Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.

Open 1 grape leaf and lay flat, veined side down, on work surface (if leaf is small or broken, patch with 1 additional grape leaf). Place 1 tablespoon bulgur filling atop centre of leaf. Fold stem end of leaf up over bulgur filling, then fold in sides of leaf over filling and roll up leaf tightly, enclosing filling completely. Place on baking sheet. Repeat with remaining grape leaves and bulgur filling.

Place filled grape leaves, seam side down, in bottom of grape-leaf-lined pot, fitting snugly together and layering filled leaves atop one another as needed. Pour enough water over filled grape leaves to cover generously (about 1450ml ), then pour 60ml lemon juice and 60ml extra-virgin olive oil over. Place tart pan bottom atop leaves in pot; top with heavy heatproof dish or plate to weigh down. Bring liquid to simmer. Cover pot and reduce heat to very low; continue to simmer until bulgur filling is tender, 45 to 55 minutes.

Remove from heat and allow grape leaves to cool in liquid to room temperature. Gently remove filled grape leaves from liquid and place on platter. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Garnish platter with dill sprigs and mint sprigs and serve.

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