Stuffed Grape Leaves

Also known as dolmas or dolmades, these are a great appetizer or finger food.

You need:

1/2 lb. jar grape leaves, washed thoroughly from brine and drained
1 cup long grain rice
1/4 cup pine nuts
1/4 cup currants
1 onion, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons finely chopped mint
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup water
1/4 cup fresh lemon juice
Salt and pepper to taste

Construction:

• Wash leaves under hot water. Soak them for 20 minutes and wash them again, separating them to make sure all saltiness has been removed.
• Partially pre-cook rice by allowing it to sit in boiling water for five minutes then rinse and drain thoroughly.
• Combine rice, pine nuts, currants, onion, parsley, mint, and add salt and pepper to taste.
  
• Cut the stem off each leaf and place shiny side down. Spoon 1-2 tablespoons of the mixture on wide end, fold up, fold both sides in and roll up like a burrito.
• Line rolls very tightly side by side, seam side down, in saucepan. Sprinkle garlic garlic between the layers.
• Add olive oil, lemon juice, water and bring to boil. Place a small heavy plate over the leaves, lower heat, cover pan and simmer very gently until leaves are tender for about 1 1/2 to 2 hours. Every thirty minutes check on water level, adding 1/4 cup at a time if needed.
• Cool dolmas before transferring to serving platter.
  

This recipe makes about 40-45 leaves and they can be served hot or room temperature. They're perfect on their own (and vegan), but you can also serve them with tzatziki for dipping.

Once cooked, these freeze well, and you can reheat them by steaming them until warm.