Turkish Dolma

Ingredients

• 40 grape leaves, fresh or jarred
• 1.5 cups short-grain rice
• 1 onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup currants
• 2 tbsp dried mint
• 2 tbsp dried dill
• 1/3 cup olive oil, plus more for cooking
• 1 tbsp tomato paste
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. 1Blanch fresh grape leaves briefly in boiling water, or rinse jarred leaves well.
2. 2Sauté onion and pine nuts in olive oil until golden, then stir in rice, currants, tomato paste, mint, dill, salt, and pepper.
3. 3Add a splash of water and cook 5 minutes until the rice is partially cooked; let cool.
4. 4Place a spoonful of filling on each leaf and roll tightly into small cylinders, tucking in the sides.
5. 5Arrange the rolls snugly in a pot, drizzle with olive oil and lemon juice, and add water to just cover.
6. 6Weigh down with a plate, cover, and simmer on low heat for 40 minutes until the rice is tender.
7. 7Serve at room temperature.

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