Ingredients

Method

Rinse the grape leaves and blanch them in boiling water for 3-5 minutes. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the onions and pine nuts and cook until they're golden brown.

Stir in the rice, currants, allspice, cinnamon, sugar, salt, and pepper. Add water and bring to a simmer. Cover and cook until the water is fully absorbed.

Once cooled, place a spoonful of the rice mixture in the center of each grape leaf and fold it into a small packet. Place each dolma seam-side down in a large pot.

Pour enough water to barely cover the dolmas, then add the lemon juice. Place a plate on top of the dolmas to keep them submerged. Cover the pot and simmer for about 45 minutes, until the grape leaves are tender and the flavors meld together.