Dolmas (Stuffed Grape Leaves)

Recipe View Sauté the Onions: Heat olive oil in a medium saucepan over medium heat. Add the minced onions and sauté until they become tender and translucent, approximately 5 minutes.

Recipe View Simmer the Rice: Stir in the uncooked white rice, then add enough hot water to cover the rice. Cover the saucepan and simmer until the rice is halfway cooked, about 10 minutes.

Recipe View Infuse with Flavor: Remove the saucepan from the heat and stir in the tomato paste, dried currants, pine nuts, ground cinnamon, dried mint, dried dill weed, ground allspice, and ground cumin. Allow the mixture to cool slightly, about 15 minutes, to allow the flavors to meld.

Recipe View Prepare the Steaming Pot: In a large pot, place an inverted plate on the bottom. This will protect the dolmas from direct heat during steaming and prevent them from sticking or burning.

Recipe View Stuff the Grape Leaves: Cut off and discard any grape leaf stems. Place about 1 teaspoon of the cooled rice mixture into the center of a grape leaf. Fold in the sides of the leaf, then roll it into a neat cigar shape. Place the rolled dolma into the prepared pot, seam-side down. Repeat this process with the remaining grape leaves and rice mixture, arranging them snugly in the pot.

Recipe View Steam the Dolmas: Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover the pot tightly and simmer over low heat for 30 to 45 minutes, or until the rice is completely cooked and tender. Check the water level frequently and add more as needed to prevent the dolmas from drying out.