Chilean Stuffed Grape Leaves

• 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
• 1 tablespoon olive oil
• 13 cup finely chopped onion
• 1 small clove garlic, peeled, smashed and chopped fine
• 1/2 teaspoon ground cumin
• 6 tablespoons long-grain rice
• 3 1/2 cups beef broth
• 6 ounces lean ground beef
• 4 teaspoons finely chopped parsley
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper to taste

1. Drain grape leaves and rinse well under cold running water.
2. Allow to soak in fresh water for at least 1 hour.
3. Place olive oil in 1-quart souffle dish.
4. Cook, uncovered, at 100 percent power in a high-power oven for 1 1/2 minutes.
5. Stir in onion, garlic and cumin.
6. Cook, uncovered, for 1 1/2 minutes.
7. Stir in rice and 3/4 cup of the broth.
8. Cover tightly with microwave plastic wrap.
9. Cook for 10 minutes.
10. Prick plastic to release steam.
11. Remove from oven and uncover.
12. Allow to cool slightly.
13. Stir in beef, parsley, salt and pepper.
14. Place one grape leaf outside down on work surface.
15. Remove stem with a small knife.
16. Place 1 rounded teaspoon of the rice mixture in the center of the leaf.
17. Fold the sides to the center and roll up.
18. Place, seam side down in an 11- by- 7 by 2 1/2-inch glass dish.
19. Repeat with remaining rice mixture and leaves.
20. Pour 1 1/2 cups of the broth over the grape leaves.
21. Cook, covered, for 18 minutes.
22. Prick plastic to release steam.
23. Remove from oven and uncover.
24. Allow to stand until cool.
25. Pour over remaining 1 1/4 cups beef broth.
26. Cover and refrigerate for at least 2 hours.

grape, olive oil, onion, clove garlic, ground cumin, longgrain rice, beef broth, lean ground beef, parsley, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2965 (may not work)