Dolma (Lá Nho Nhồi)

Ingredients

• 140 vine leaves (jarred or fresh, blanched)
• 21.5 cups short-grain rice
• 31 large onion (finely diced)
• 43 tbsp olive oil
• 52 tbsp pine nuts
• 62 tbsp currants
• 71 tsp allspice
• 81 tsp cinnamon
• 91 tsp sugar
• 10Juice of 1 lemon
• 11Small bunch fresh parsley (chopped)
• 12Small bunch fresh dill (chopped)
• 13Small bunch fresh mint (chopped)
• 14Salt and black pepper
• 15Extra olive oil and lemon for serving

Instructions

1. 1Sauté onion in olive oil until soft. Add pine nuts and toast briefly.
2. 2Add rice and stir for 2 minutes. Add currants, allspice, cinnamon, sugar, salt, pepper, and 1 cup water.
3. 3Cook until water is absorbed. Remove from heat, add herbs and lemon juice, cool.
4. 4Lay a vine leaf flat. Place a teaspoon of filling near the stem end. Fold sides inward and roll tightly.
5. 5Pack rolled dolmas tightly in a pot in layers.
6. 6Add enough water to just cover, drizzle with olive oil and lemon juice. Place a plate on top.
7. 7Simmer on low heat for 40-45 minutes. Cool completely before serving drizzled with olive oil.