Dolma

Make Dolma at home

Ingredients

• 40 grape leaves, fresh or jarred
• 1 cup medium-grain rice
• 1 large onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 2 tbsp currants
• 1/4 cup chopped parsley and dill
• 1 tbsp tomato paste
• 1 tsp allspice and 1/2 tsp cinnamon
• Juice of 2 lemons
• 2 cups hot water
• Salt

How it's made

1. If using jarred leaves, rinse them well; blanch fresh leaves for 2 minutes.
2. Saute the onion in oil until soft, then add rice, pine nuts and tomato paste and cook 3 minutes.
3. Add the currants, herbs, spices, salt and 1/2 cup water; simmer until the water is absorbed, then cool.
4. Place a leaf vein-side up and put a spoonful of filling at the base.
5. Fold in the sides and roll up tightly.
6. Line a pot with spare leaves, pack the dolmas seam-side down and add lemon juice, remaining water and oil.
7. Weigh down with a plate and simmer for 45 minutes.
8. Cool and serve with lemon or yogurt.