Dolma (Stuffed Grape Leaves)

Ingredients

• 1 (16 ounce) jar grape leaves (or other vine leaves)

• 1 1/2 cups rice
• 2 tablespoons tomato paste
• 2 onions, finely minced
• 2 tablespoons dried currants
• 2 tablespoons pine nuts
• 1 tablespoon cinnamon
• 1 tablespoon mint
• 1 teaspoon allspice
• 1 teaspoon olive oil
• lemon wedge

Directions

1. 1

   Sauté onions in olive oil in pan, add rice and add hot water to cover.

2. 2

   Cover and simmer until rice is half cooked, about 10 minutes.

3. 3

   Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.

4. 4

   To prep the grape leaves, rinse in warm water and remove the stems.

5. 5

   When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.

6. 6

   Place the dolma in a steamer pot.

7. 7

   Repeat until all grape leaves and/or stuffing is finished.

8. 8

   Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.

9. 9

   Traditionally this is served cold.

10. 10

    Squeeze lemon over the dolma immediately before serving.