Ingredients
½ tsp. fresh ground black pepper
1 tsp. sea salt
6 cups chicken stock
1 cup Basmati rice, cooked
2 tsp. lemon zest
¼ cup mint, chopped
¼ cup parsley, chopped
1 tsp. cumin
3 cloves garlic, minced
1 onion, chopped (about ½ cup)
1½ lbs. ground beef
2 Tbsp. olive oil
50-60 grape leaves
Step by step
Heat olive oil in large skillet. Add ground beef, onion and garlic and cook 5-6 minutes until meat is cooked through. Stir in cumin, parsley and mint. Remove from heat and let cool slightly. Stir in lemon zest and cooked rice. Season with salt and pepper.
Bring 6 cups chicken stock to a boil. Drain and rinse grape leaves. Remove stems and the hard vein where the stem was attached to the leaf. Working in batches, drops leaves into boiling stock and cook 5 minutes. Drain and cool.
Place a leaf with the vein side up on work surface. Form 1 tablespoon filling into mini-cigar shape and place in the center of leaf. Fold edges of leaf into the center and roll, tucking any edges in as needed.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water.
Arrange grape leaves on Perforated Steamer Tray; set Perforated Steamer Tray in Water Basin Pan, cover with Lid and place in oven. On STEAM mode, steam grape leaves 35-40 minutes. To test if they are finished, remove one grape leaf and carefully unroll to see if filling holds shape and is firm.
Remove from Steamer and serve warm or at room temperature.