Dolmades (Stuffed Grape Leaves)

Finely chop 1 large sweet onion. Heat 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Reduce heat to low.

Grate 3 garlic cloves. Mince 2 tablespoons of fresh oregano and 2 tablespoons of fresh mint leaves. Add the grated garlic, minced herbs, and 1 pound of lean ground lamb or beef to the skillet. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.

Stir in 1/2 cup of plain tomato sauce and 1/2 cup of deep red wine. Bring to a simmer and cook for 2 minutes. Add 1 cup of long-grain white rice and 1 1/2 cups of water. Stir to combine. Reduce heat to low, cover, and simmer for about 12 minutes, or until the rice is par-cooked and most of the liquid is absorbed. Remove from heat and set aside to cool slightly.

Open a 16-ounce jar of grape leaves. Drain the brine and rinse the leaves under cold water. Soak them in cold water for 10 minutes to soften and remove excess salt. Drain well.

Line the bottom of a 12-inch skillet with several of the larger or more wrinkled grape leaves to form a base. This prevents the dolmades from sticking and adds flavor.

Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1 tablespoon of the filling in the center, near the stem. Fold the sides of the leaf inward over the filling. Then, starting from the stem end, tightly roll the leaf up to form a neat cylinder. Repeat with the remaining filling and grape leaves.

Carefully arrange the rolled dolmades in the prepared skillet, seam-side down, in concentric circles, starting from the outside edge and working inward. Pack them snugly but not too tightly.

Place 2 bay leaves on top of the dolmades. Pour in 2 cups of water and the juice of 1 lemon. Place a heatproof plate, rim-side down, directly on top of the dolmades to keep them submerged and prevent them from unraveling during cooking. Cover the skillet with a lid.

Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for about 1 hour, or until the liquid has reduced by about half and the dolmades are tender. Remove the skillet from the heat and let it rest, covered, for at least 10 minutes.

In a small saucepan, heat 1 cup of low-sodium chicken broth over medium heat until simmering. Keep warm.

In a large mixing bowl, whisk together the zest and juice of 2 lemons, 3 large eggs, and 1/4 teaspoon of kosher salt until well combined.

While whisking constantly, slowly stream about half of the hot broth into the egg mixture. This process, called tempering, prevents the eggs from scrambling.

Slowly whisk the tempered egg mixture back into the remaining broth in the saucepan. Continue cooking over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon, about 7 minutes. Do not let it boil, or it may curdle. Remove from heat.

Carefully remove the dinner plate from the top of the dolmades. Arrange the dolmades on a serving platter. Spoon the creamy lemon sauce generously over the top. Garnish with fresh mint leaves and black pepper, if desired.