- 1 tbsp olive oil
- 2 onions, minced
- 1 1/2 cups uncooked white or brown rice
- 2 tbsp tomato paste
- 2 tbsp dried currants
- 2 tbsp raw pine nuts
- 1 tbsp ground cinnamon
- 1 tbsp dried mint
- 1 tbsp dried dill weed
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 (8 ounce) jar of grape leaves, drained and rinsed
- Heat olive oil in a medium skillet over medium heat. Add onions and cook until tender. Stir in uncooked rice and add hot water to cover. Cover pan and let simmer for 10 minutes, or until cooked.
- Remove skillet from heat and add the tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Place inverted plate on the bottom of a large pot. This protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water, then drain and cut off any stems. Place about 1 tsp of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape, or like a mini burrito. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is completely cooked. Make sure water level does not oversoak or dry out the rice. Serve as an appetizer.
Photo Source: Alper Mumcu