Sephardic cooking with an Israeli chef: How to prepare stuffed grape leaves and onions.
Note:  The ingredients contain kitniyot, which may impact your ability to serve this recipe on Pesach.  Please see the kitniyot note below.

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Kitniyot: Several years ago, the Committee on Jewish Law and Standards adopted legal positions permitting kitniyot (beans, corn, millet, peas, rice, or soy) to be eaten by Ashkenazi Jews on Passover. Most Sephardic authorities also permit kitniyot; however, long-standing Ashkanazi tradition does not. This prohibition also includes other plant foods in natural or processed form. These include buckwheat, sesame seeds, mustard, corn oil, soy oil, etc. The use of peanuts and peanut oil, provided the items have kosher certification, is permitted by all traditions. For those who choose to embrace the lenient position on kitniyot, please look for the necessary kitniyot-included marking for Kosher-for-Passover on all labels. Note that eating a meal in a home that uses kitniyot does not render the dishes or cookware non-kosher-for-Passover. For more information, please consult the full Rabbinical Assembly Pesach Guide at www.rabbinicalassembly.org/pesah-guide.