Cooking Time: 20-30 min
- 2 cups Calrose rice or your favorite type of rice
- 2 big onions
- 1/2 cup olive oil
- 1/2 cup pine nut
- 1/2 cup dried currant
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp black pepper
- 1/2 tsp cumin powder
- 2 tsp Italian parsley (finely chopped)
- 2 tsp dried mint or fresh mint leaves (finely chopped)
- 2 tsp salt
- 1 tsp sugar
- 3 cups hot water
- 250 gr grape leaves
- 1/2 lemon juice and/or 1/2 lemon slices
- In 1/4 cup olive oil in 12-inch skillet, saute onion, stirring until golden - 5 minutes.When they turn translucent, add the pine nuts and sauté for 5 more minutes.
- Add rice and stir constantly for 5-10 minutes until the rice is translucent.
- Add the spices (mint, cinnamon, salt, black pepper, cumin, dried currants, sugar and allspice) and chopped parsley.
- After another quick stir, add 1 cup of boiling water and simmer on low medium heat for 10-15 minutes until all the liquid is absorbed by the rice mixture.
- Take off heat and let cool.
- Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
- Lay leaves, shiny side down, on flat surface.Put 1 tablespoon mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
- Lay all your dolmas side by side and tuck very tightly.
- Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
- Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
- Transfer to your serving dish and let cool.
(Have a great meal!)