Stuffed Grape Leaves

This recipe may seem a little intimidating but it is actually quite easy. Sarmi make fantastic leftovers. My mother always doubled the recipe so we had them on hand in the fridge. I now use jarred grape leaves, but growing up, we used fresh grape vine leaves from my grandmother’s garden. (If you are lucky enough to have access to fresh grape leaves, soak them in boiling salted water for about a minute to soften them before using.)