Dolma

🔥 Prep

• Rinse the 30 grape leaves, then blanch them in boiling water for 2 minutes, drain and set aside.
• Measure out 1 cup of rice, rinse under cold water until the water runs clear, then drain.
• Peel and finely chop the 2 onions.
• Measure out 2 tbsp pine nuts and toast them in a dry pan over medium heat for 3 minutes until golden, then set aside.
• Measure out 2 tbsp currants and soak them in warm water for 5 minutes, then drain.
• Measure out 0.5 cup olive oil and keep it ready for cooking.

🔥 Cook

• 1. Heat 0.25 cup of the olive oil in a large skillet over medium heat.
• 2. Add the chopped onions and sauté for 5 minutes until translucent.
• 3. Stir in the toasted pine nuts and soaked currants, cooking for 1 minute.
• 4. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly.
• 5. Pour in 1/2 cup water (or broth), season with salt and pepper to taste, and bring to a gentle boil.
• 6. Reduce heat to low, cover, and simmer the rice mixture for 10 minutes until partially cooked; remove from heat and let cool slightly.
• 7. Take a grape leaf, place a spoonful of the rice filling near the stem end, fold the sides over, and roll tightly into a neat parcel; repeat with the remaining leaves and filling.
• 8. Arrange the rolled dolmas seam‑side down in a heavy‑bottomed pot, packing them snugly.
• 9. Drizzle the remaining 0.25 cup olive oil over the dolmas, then add enough water to just cover them (about 1.5 cups), and place a heat‑proof plate on top to keep them submerged.
• 10. Bring the liquid to a boil over medium‑high heat, then reduce to low, cover, and simmer for 35‑40 minutes until the rice is fully cooked and the leaves are tender.
• 11. Remove from heat, let rest for 5 minutes, then carefully transfer to a serving platter.

🔥 Serve

• Serve the dolmas warm or at room temperature, garnished with lemon wedges.
• Accompany with a side of plain yogurt or tzatziki for dipping.
• Pair with a crisp green salad dressed with olive oil and lemon juice.
• Optional: sprinkle a little sumac or fresh dill over the top for extra flavor.