Filling:1/4 cup pine nuts
2 cup finely chopped onion
2 cup rice
1/4 cup currants
1/2 cup olive oil
1 tsp cinnamon
Salt, pepper
1 cup warm water
grape leaves
2.5 cups water
1/4 cup olive oil
1 – 2 lemons to decorate
Preparation:
Heat ¼ cups of olive oil in a large pot, and add onions and pine nuts stir them until they are lightly brown.
Add the rice, currants, and salt and stir them well. Cook for about 2 – 3 mins. Add a cup of warm water, cinnamon, salt and pepper to taste. Stir and close the lid, turn the heat down and let it cook until no water is left.
Prepare the grape leaves by soaking them in the warm water for couple of minutes. If you have a chance to use fresh leaves, group them and cook them briefly in salty boiling water
Take a leaf, put the shiny side downPut about 1 – 2 Tbs of filling and start rolling
Put a plate on top of the dolmas and pour ¼ cup of olive oil and 2.5 cups of warm water. Close the lid, put dish upside down to hold the dolmas down and cook on very low heat for about an hour. Make sure to check if the water is enough at least half way through cooking. You can check if they are cooked by pinching one of the leaves and see how easy it is to tear it.
Let it cool in that pot.
Transfer cooled dolmas to a serving dish, after each layer, put some lemon slices. Cover them so they do not dry out. Put in the fridge and let it cool for at least 4 – 5 hours.
Take a leaf, put the shiny side downPut about 1 – 2 Tbs of filling and start rolling
Put a plate on top of the dolmas and pour ¼ cup of olive oil and 2.5 cups of warm water. Close the lid, put dish upside down to hold the dolmas down and cook on very low heat for about an hour. Make sure to check if the water is enough at least half way through cooking. You can check if they are cooked by pinching one of the leaves and see how easy it is to tear it.
Let it cool in that pot.
Transfer cooled dolmas to a serving dish, after each layer, put some lemon slices. Cover them so they do not dry out. Put in the fridge and let it cool for at least 4 – 5 hours.
