Dolma (Stuffed Vine Leaves)

Name: Dolma (Stuffed Vine Leaves)
Yield: 6-8 (makes about 30 dolmas)
Ingredients: 1 jar brined or packed vine leaves (about 30-40 leaves); For filling: 1 cup short-grain rice; ½ cup finely chopped onion; ¼ cup fresh parsley, finely chopped; 3 tbsp fresh dill, finely chopped; 2 tbsp fresh mint, finely chopped; 3 tbsp pine nuts; 3 tbsp currants or raisins; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; For cooking: 3 tbsp olive oil; 3 tbsp lemon juice; 1 cup water; Salt to taste

From: Turkey

Servings: 6-8 (makes about 30 dolmas)

Difficulty: Medium

Ingredients

1 jar brined or packed vine leaves (about 30-40 leaves)
For filling: 1 cup short-grain rice
½ cup finely chopped onion
¼ cup fresh parsley, finely chopped
3 tbsp fresh dill, finely chopped
2 tbsp fresh mint, finely chopped
3 tbsp pine nuts
3 tbsp currants or raisins
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
For cooking: 3 tbsp olive oil
3 tbsp lemon juice
1 cup water
Salt to taste

Instructions

FILLING: Lightly sauté onion in 2 tbsp olive oil until softened, 3-5 minutes. Add rice and cook 2-3 minutes, stirring. Remove from heat. Stir in parsley, dill, mint, pine nuts, currants, salt, and pepper. Cool before using.
PREP LEAVES: Gently rinse vine leaves if heavily brined. Lay out on a work surface.
ROLL: Place a blanched leaf shiny-side down. Add about 1 tsp filling near the stem end. Fold sides in, then roll tightly away from you. The result should be a compact cylinder.
PACK POT: In a wide pot or Dutch oven, arrange rolls seam-side down in tight rows. Pack them snugly so they don't unroll.
COOK: Drizzle with 3 tbsp olive oil and lemon juice. Add 1 cup water. Season with salt.
Place an inverted plate on top of the dolmas to weight them down and keep them from unrolling.
Cover pot and simmer gently for 45-60 minutes until rice is tender and liquid is mostly absorbed.
SERVE: Cool to room temperature or chill. Serve with lemon wedges, yogurt, and crusty bread. Often part of a meze spread.