Dolma

Cuisines

Best for

Recipe

Ingredients

1/2 cup	short-grain rice
1 tablespoon	olive oil
1 small	onion, finely chopped
1 tablespoon	pine nuts
1 tablespoon	currants
1 tablespoon	tomato paste
1 teaspoon	dried mint
1 teaspoon	ground allspice
1 teaspoon	cinnamon
1 teaspoon	sugar
—	salt to taste
—	black pepper to taste
10-12	grape leaves, rinsed and drained
1 cup	water
1 tablespoon	lemon juice

Instructions

1. 1 Rinse the rice under cold water until the water runs clear, then drain.
2. 2 In a pan, heat olive oil over medium heat and sauté the onion until soft.
3. 3 Add the pine nuts and currants, and cook for another 2 minutes.
4. 4 Stir in the tomato paste, dried mint, allspice, cinnamon, sugar, salt, and pepper.
5. 5 Add the rice and mix well to coat with the spices.
6. 6 Pour in 1/2 cup of water, bring to a simmer, cover, and cook on low heat for 10 minutes until the water is absorbed.
7. 7 Remove from heat and let the mixture cool slightly.
8. 8 Lay a grape leaf flat, shiny side down. Place a spoonful of the rice mixture near the stem end.
9. 9 Fold the sides over the filling and roll up tightly. Repeat with the remaining leaves and filling.
10. 10 Place the dolmas seam side down in a saucepan. Pour the remaining 1/2 cup of water and lemon juice over them.
11. 11 Cover with a plate to keep them in place, then cover the pan with a lid.
12. 12 Simmer on low heat for 20-25 minutes until the leaves are tender and the rice is cooked.
13. 13 Allow to cool slightly before serving.