Grape Leaves Stuffed with Rice, Rose Petals, Currants, and Mint

Here dried rose petals and both fresh and dried mint add an unusual dimension of flavor to a traditional Turkish starter. The combination of seasonings generates a haunting aroma, and cooking in clay ensures steady heat, which produces a velvety melt-in-the-mouth texture.

After cooking, the stuffed grape leaves should be chilled so the filling can set up, but they are best served at room temperature. They will keep well in the refrigerator for three or four days.