Dairy-Free Zeytinyağlı Yaprak Sarma (Stuffed Grape Leaves)

Ingredients

• 50 leaves Grape leaves
• 1 cup Arborio rice
• 0.5 cup Olive oil
• 1 medium Onion
• 0.25 cup Currants
• 0.25 cup Pine nuts
• 2 tablespoons Dried mint
• 1 teaspoon Allspice
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice

Instructions

1. 1If using brined grape leaves, rinse thoroughly to remove excess salt. Blanch fresh grape leaves in boiling water for 2 minutes.
2. 2In a bowl, combine the rice, 1/4 cup olive oil, chopped onion, currants, pine nuts, dried mint, allspice, sugar, salt, and pepper.
3. 3Lay a grape leaf flat, vein-side up. Place a small spoonful of the rice mixture in the center.
4. 4Fold the sides of the leaf inward and roll tightly from the bottom up.
5. 5Line the bottom of a pot with a few extra grape leaves. Arrange the stuffed grape leaves tightly in the pot.
6. 6Pour the remaining 1/4 cup olive oil and lemon juice over the stuffed leaves. Add enough water to cover them.
7. 7Place a plate on top of the leaves to keep them in place during cooking. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the rice is cooked.
8. 8Let cool completely before serving.

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