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Grape leaves wrapped around herb-flecked rice and slowly simmered — an Egyptian labor of love.
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Grape leaves, zucchini, and peppers are stuffed with rice seasoned generously with dill and parsley, then simmered — a labor-intensive dish that often appears at Egyptian celebrations. Rolling each leaf by hand is frequently a whole-family affair.
Rinse the salt from the grape leaves and blanch briefly to soften.
Mix uncooked rice with chopped tomato, dill, parsley, olive oil, and salt for the filling.
Lay out a leaf, add a small amount of filling, and roll tightly from one end.
Line the bottom of a pot with leaves and arrange the rolls snugly together.
Cover with water and lemon juice, weigh down with a plate, and simmer on low for 40 minutes.
Serve warm or at room temperature.