• prep: 1 hr 15 min
• cook: 2 hr 30 min
• total: 3 hr 45 min

servings:

• 1 1/2 cups whole grain quick-cooking bulgur (such as Bob's Red Mill)
• 2 1/4 cups chopped green onions (about 14 onions)
• 2 cups chopped plum tomatoes (about 14 ounces)
• 3/4 cup chopped fresh dill
• 3/4 cup chopped fresh mint
• 1/2 cup olive oil
• 1 tablespoon plus 1/4 cup fresh lemon juice
• 1 teaspoon ground cumin
• 55 (or more) brined grape leaves from two 7-to 8-ounce jars, drained, stems cut off if needed
• 1/4 cup extra-virgin olive oil
• Fresh dill sprigs (for garnish)
• Fresh mint sprigs (for garnish)
• Ingredient info: Bulgur is available at some supermarkets and at natural foods stores. Brined grape leaves are sold at some supermarkets, and at specialty foods stores and Greek markets.
• Test-kitchen tip: Weighing the grape leaves down prevents them from opening up while they simmer.

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