Vegetarian Grape Leave Rolls

If using fresh leaves, soak them in very hot water for 10 minutes to soften, or blanch in boiling water for 3 minutes. If using jarred leaves, rinse the leaves thoroughly and soak in cool water for about 5 minutes. Pat the leaves dry.

In a large bowl, combine the olive oil, 2 teaspoons salt, pepper, cinnamon, cayenne pepper, and tomato paste. Add the rice, chopped onion, chopped red pepper, chickpeas, and parsley, and cilantro. Stir to combine well. It will take a few minutes for the tomato paste to distribute while stirring. Taste the filling and adjust seasonings if needed.

Prepare a large dutch oven by lining the bottom of the pot with flat grape leaves to protect the rolls from scorching.

Place grape leaves facing vein-side up on the work surface, with the wide stem-end of the leaf toward you. The amount of filling spooned onto each leaf will depend on the size of the leaf. Drop about a heaping teaspoon of filling across the stem edge of the leaf, leaving enough leaf on either side of the filling to fold over. Check to be sure there are chickpeas in each roll.

Fold each side of leaf over the filling like an envelope, hold those newly folded sides in place and lift that stem edge up over the filling, tucking the edge under the filling. If this is difficult, take away some of the filling. Roll the leaf tightly away from you, tucking the right and left edges under as you go. Keeping the roll tight enough to prevent it from unraveling while it cooks.

Arrange the rolls in tightly packed rows in the dutch oven as you roll, alternating the direction of each layer of rows. Invert a plate (face down) over the top layer as a weight to prevent the rolls from floating.

Mix the lemon juice with the water or broth in a large liquid measuring cup and add a teaspoon of salt, stirring until dissolved. Taste and add more salt or lemon juice if needed. Pour the liquid over the rolled grape leaves in the pan. Cover the pot and bring the liquid to a boil over medium high heat, then reduce the heat to low and simmer for about 1 hour, or until most of the liquid is absorbed and the rice is tender.

Remove the cover from the pot from the heat. Take the plate off the rolls and let the rolls cool for at least 15 minutes. They will be much easier to remove from the pot once they have cooled off and firmed up.

Use tongs to transfer the rolls to a serving plate. Drizzle with olive oil and serve warm, or at room temperature.