World s Greatest Grape Leaves (Armenian)

1 cup uncooked long-grain white rice

1 pound ground lamb

3 (10.75 ounce) cans condensed cream of mushroom soup, divided

2 (14.5 ounce) cans stewed tomatoes, divided

2 large red bell peppers, chopped

1 large onion, chopped

½ cup lemon juice

¼ lime, juiced, or to taste

1 tablespoon minced garlic

salt and ground black pepper to taste

1 (8 ounce) jar grape leaves - stemmed, drained, and rinsed, divided

Place rice in a bowl with water to cover; soak for about 1 hour. Drain.

Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.

Line the bottom of a 4-quart pot with a single layer of grape leaves.

Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.

Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat; let stand for 20 minutes.