Delicious Dolmas
Yields: 20 to 24
-1 16-ounce jar grape leaves
-3 tablespoons olive oil, divided
-1 medium yellow onion, minced
-3/4 cup basmati rice, uncooked
-1/4 cup pine nuts, toasted
-3 tablespoons fresh dill, minced
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1-1/4 cup vegetable stock, divided
-1 tablespoon fresh lemon juice
Remove grape leaves from the jar and rinse under running water to remove the brine. Pat the leaves dry and trim off the stems. Set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add onion, cover, and cook until soft, about 5 minutes. Stir in rice, pine nuts, dill, cinnamon, salt, and pepper to taste, and 1 cup of stock. Cover and simmer until the liquid is evaporated, stirring occasionally. Transfer filling to a bowl and cool completely.
Place a grape leaf on a work surface, shiny side down, with the stem end toward you. Place a tablespoon of the cooled filling near the stem end and fold in the sides of the leaf over the filling. Roll up the leaf away from you, firmly but not too tightly. Repeat the process using the remaining leaves and filling.
Transfer to a large skillet.
Pour the remaining stock, oil, and lemon juice over the stuffed grape leaves, adding additional water to just barely cover them with liquid. Bring to a simmer and cook, covered, until tender, about 30 minutes. Remove from the heat, uncover, and let cool. Drain any remaining liquid and transfer to a serving plate. Serve at room temperature.
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