Best Stuffed Grape Leaves (Dolmas)

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1. 1Step 1: Remove the grape leaves from the jar and discard the brine. Rinse the leaves well and place them in a colander to drain. Later, remove the stems before stuffing.
2. 2Step 2: Soak the rice in plenty of water for about 15 to 20 minutes, or until you can break one grain of rice easily. Drain well.
3. 3Step 3: While the rice soaks, cook the meat. Heat 1 tbsp extra virgin olive oil in a large skillet. Add the onions and cook briefly, about 2 minutes, tossing until translucent. Add the meat and cook until fully browned, tossing occasionally. Drain any excess fat, then season with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.
4. 4Step 4: In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil and mix until well incorporated.
5. 5Step 5: Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (use the leaves that don't look great) to make three layers to protect the stuffed leaves from scorching. Top with sliced tomatoes.
6. 6Step 6: To stuff the grape leaves, work one leaf at a time. Place one leaf on a cutting board with the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place it in the center of the leaf. Fold the sides over the filling and roll, like rolling spring rolls or cigars. Repeat with the remaining leaves or until you run out of stuffing.
7. 7Step 7: Neatly arrange the stuffed grape leaves in rows, seam side down, in the prepared pot, covering the circumference. Place a small plate inverted on top. Boil the broth or water and pour over the leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more).
8. 8Step 8: Cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour the juice of 2 lemons. Cover again with the lid (no need for the plate now), and cook on low heat for 30 to 45 more minutes, or until fully cooked.
9. 9Step 9: Remove the pot from heat. Allow the grape leaves to rest uncovered for 20 to 30 minutes before serving.
10. 10Step 10: Add a generous drizzle of quality extra virgin olive oil, and transfer to a serving platter.
11. 11Step 11: Serve with a side of Greek tzatziki sauce or plain yogurt and wedges of lemon.