Dolma

Directions

1. Pour 3 tablespoons of oil into a large saucepan set over medium heat.
2. Add the onions and sauté until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and sauté for 1 minute.
4. Add the rice and sauté until opaque, 3–5
5. Stir in the pine nuts, currants, mint, salt, pepper, allspice, and cinnamon.
6. Add 2½ cups of broth and bring the mixture to a boil.
7. Cover the pan, reduce heat to low, and simmer until the liquid is absorbed, about 15 minutes.
8. Remove the mixture from the heat and let it cool.
9. Unroll grape leaves, rinse under cold water, place them in a bowl, and add cold water until they are covered. Let soak for 5 minutes.
10. Drain the leaves and pat them dry with paper towel.
11. Remove the stems from the leaves using a knife.
12. Place the leaves shiny side down and vein side up on a flat surface.
13. Place a tablespoon of filling towards the bottom of the large leaves and a heaping teaspoon towards the bottom of the smaller leaves.
14. Fold the sides of the leaves inward and, starting from the bottom where the filling is, roll up the leaf to make a package.
15. Cover the bottom of a heavy pot or baking dish with any leftover leaves. Arrange the rolled packages, seam side down in layers in the pot on top of any extra leaves.
16. Mix together the remaining 2 cups of broth, ¼ cup oil, lemon juice, whole garlic cloves, and sugar in a bowl and pour it over the stuffed grape leaves.
17. Place a heavy plate on top of the dolma to weigh it down.
18. Cover pot and bring to a boil.
19. Reduce heat to low and simmer until the leaves are tender, about 60 minutes. It can also be cooked in a 350°F oven for around the same amount of time.
20. Drain dolma and serve warm or at room temperature.