Lemon and Dill Cypriot Stuffed Grape Leaves with Rice and Dill

Method

1. Add lemon zest and dill seeds to the rice mixture before filling the grape leaves.
2. Soak grape leaves in warm water for 10 minutes. Drain.
3. In a pan, sauté onion and rice in olive oil until rice is slightly toasted.
4. Mix with dill, lemon juice, salt, and pepper. Fill grape leaves and roll tightly.
5. Place in a pot, add 1 cup water, cover, and simmer for 20-25 minutes.