Zeytinyağlı Yaprak Dolması

Ingredients

• 60 grape leaves, fresh blanched or jarred, rinsed
• 1 cup short-grain rice
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 1/3 cup pine nuts
• 1/3 cup currants
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chopped dill
• 2 tablespoons chopped mint
• Juice of 1.5 lemons
• 1 cup water
• Salt, to taste

Before you cook

• If using fresh grape leaves, blanch them in boiling water for 1 minute until pliable, then drain; if jarred, rinse them well to remove excess brine.
• Soak the currants in warm water for 10 minutes, then drain.
• Rinse the rice under cold water until the water runs clear.

Steps

1. Heat half the olive oil in a wide pot over medium heat.
2. Add the onion and cook for 6 minutes until soft and translucent.
3. Add the pine nuts and cook for 2 minutes, stirring, until lightly golden.
4. Stir in the rice, currants, allspice and cinnamon and cook for 2 minutes, coating the rice in the oil.
5. Pour in half the lemon juice and 1/2 cup water, then season with salt.
6. Cover and simmer for 10 minutes until the water is absorbed and the rice is still slightly underdone.
7. Remove from the heat, stir in the dill and mint, and let the filling cool completely.
8. Lay a grape leaf flat, veined side up, and trim off any thick stem.
9. Spoon a teaspoon of filling near the stem end of the leaf.
10. Fold the sides of the leaf over the filling, then roll it tightly from the stem end into a short, firm cylinder.
11. Pack the rolls tightly, seam side down, in a single layer at the bottom of a pot, then build further layers on top.
12. Pour the remaining olive oil, remaining lemon juice and 1/2 cup water over the rolls.
13. Place a small plate on top of the rolls to weigh them down.
14. Cover the pot and simmer on low heat for 45 minutes until the leaves are tender.
15. Let the dolma cool completely in the pot, then chill before serving.