Stuffed Grape Leaves with Lemon and Herbs (Dolma)

Ingredients

• 50 each Grape Leaves (brined)
• 1/2 cup Arborio Rice
• 1/2 medium Onion (finely chopped)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Fresh Mint (chopped)
• 1/4 cup Dried Currants
• 1/4 cup Pine Nuts
• 3 tbsp Olive Oil
• 1/4 cup Lemon Juice
• 2 cups Water
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Rinse brined grape leaves thoroughly. Trim stems.
2. 2In a bowl, combine arborio rice, chopped onion, parsley, mint, currants, pine nuts, 2 tbsp olive oil, salt, and pepper.
3. 3Lay a grape leaf flat, vein side up. Place a small amount of filling near the stem end. Fold the sides inward and roll tightly from the stem end to the tip.
4. 4Line the bottom of a pot with a few extra grape leaves.
5. 5Arrange the stuffed grape leaves tightly in the pot, seam-side down.
6. 6Pour water and lemon juice over the grape leaves. Drizzle with remaining olive oil.
7. 7Place a heatproof plate on top of the grape leaves to keep them submerged.
8. 8Bring to a boil, then reduce heat and simmer for 50-60 minutes, or until rice is cooked through and grape leaves are tender.
9. 9Let cool slightly before serving.

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