Ingredients

• 2.5 cups - rice
• 1 cup - olive oil
• 250 g - grape leaves
• 4 - medium onions, chopped
• 1/2 bunch - parsley, chopped
• 1/2 sprig - mint, chopped
• 1/2 sprig - dill, chopped
• 1 tbsp - pine nuts
• 1 - medium-sized lemon, sliced
• 1 pinch - salt
• 1 pinch - black pepper
• 1 pinch - allspice
• 1 tbsp - sugar
• 1 tbsp - currants
• Salt to taste

How to Make Stuffed Dolma

• Wash and soak the rice in hot water. Drain once the water cools. Set aside.
• Heat olive oil in a pan and fry the onions and pine nuts with salt until the onions are transparent.
• Add the rice and fry for a minute.
• Add water, black pepper, all spices, sugar, currants, dill and mint.
• Mix well and cook, stirring occasionally until the water is absorbed.
• Remove from heat and allow to cool.
• Scald the grape leaves in boiling water. Remove and drain.
• Nip the stems and put the grape leaves in a wok.
• Place 1 tbsp of the mixture near each stem, then fold the end and sides of the leave over the mixture and roll firmly.
• Line the base of the pan with stuffed grape leaves with lemon slices in between.
• Add enough water to be absorbed by the rice.
• Cook over a medium flame until the water is absorbed. Remove to a platter and allow to cool.
• Serve cold.