Saffron and Thyme Cypriot Stuffed Grape Leaves with Rice and Dill

Method

1. Soak saffron threads in a little water and add 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.