Preparation Steps

• Rinse the grape leaves under cold water to remove excess brine. Soak in warm water for 10 minutes, then drain and pat dry. Trim any thick stems.
• In a large bowl, combine ground beef, rinsed rice, onion, tomatoes, parsley, mint, garlic, olive oil, allspice, cinnamon, salt, pepper, and 2.0 tablespoons of the lemon juice. Mix just until evenly combined.
• Line the bottom of a wide, heavy pot with a few torn grape leaves to prevent scorching.
• Place a grape leaf shiny side down (veins up). Add about 1.0 tablespoon of filling near the stem end. Fold sides over the filling, then roll up tightly into a cigar shape.
• Arrange rolls seam-side down in snug concentric layers in the pot.
• Whisk the broth with the remaining lemon juice. Pour over the rolls until just covered; add a little water if needed to cover.
• Place a small heatproof plate directly over the rolls to keep them from floating. Cover the pot with a lid.
• Bring to a gentle simmer over medium heat, then reduce to low and cook for 60 to 75 minutes, until the rice is tender and most liquid is absorbed.
• Remove from heat and let rest, covered, for 15 minutes. Discard the plate and bottom leaves.
• Serve warm or at room temperature with extra lemon on the side, if desired.