Dolma: Stuffed Grape Leaves

1. Prepare the Filling

Begin by rinsing the long-grain rice thoroughly under cold water until the water runs clear. In a skillet, heat 1/4 cup of olive oil over medium heat. Sauté the finely chopped onion and pine nuts until the onion becomes translucent and the pine nuts are lightly golden, about 5-7 minutes. Add the rinsed rice to the skillet, stirring to coat each grain with oil. Mix in the currants or raisins if using, along with the chopped fresh parsley, mint, dill, ground cinnamon, ground allspice, ground black pepper, and salt. Pour in the juice of one lemon and stir everything together. Allow this mixture to cook for a few minutes, just until the rice begins to turn opaque but not fully cooked.

2. Prepare the Grape Leaves

While the filling cools slightly, take the grape leaves out of the jar and rinse them gently under cold water to remove excess brine. Pat them dry with paper towels and trim any tough stems with a knife or kitchen scissors. This ensures that the leaves are tender and ready to be stuffed.

3. Stuff the Grape Leaves

On a clean surface, place a grape leaf with the shiny side down and the stem end closest to you. Place about a teaspoon of the filling near the stem end of the leaf. Fold the sides over the filling and then roll it up tightly like a cigar. Repeat with the remaining leaves and filling, making sure each leaf is snug but not overly tight, as the rice will expand as it cooks.

4. Cook the Dolma

Line the bottom of a large pot with a few grape leaves to prevent the stuffed leaves from sticking and burning. Arrange the stuffed grape leaves seam-side down in the pot, packing them closely together in a single layer. Pour the remaining 1/4 cup of olive oil over the grape leaves and add enough vegetable broth or water to just cover them. Place the lemon slices on top to add a touch of acidity which helps to tenderize the leaves.

5. Simmer the Dolma

Cover the grape leaves with a plate that fits inside the pot to keep them submerged and prevent them from unrolling during cooking. Put the lid on the pot and bring the liquid to a gentle simmer over low heat. Let the dolma cook for 40-50 minutes, or until the rice is fully cooked and the grape leaves are tender. This gentle simmering allows the flavors to meld beautifully together.

6. Serve the Dolma

Once done, allow the dolma to cool slightly in the pot. Carefully transfer them to a serving platter. They can be served warm or at room temperature, making them a versatile dish for any occasion. Enjoy your homemade dolma with a squeeze of fresh lemon juice if desired.