Dolma

Directions

• Prepare the Grape Leaves:
  If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened. Set aside.
  
• Make the Filling:
  In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent.
  If using ground meat, add it to the pan and cook until browned, breaking it up as it cooks.
  Stir in the rice, tomato paste, pine nuts (if using), and spices (salt, pepper, cinnamon). Cook for 2-3 minutes to allow the flavors to meld.
  Add 1 cup of water or broth and cook until the rice is partially cooked, absorbing most of the liquid (about 5-7 minutes). Remove from heat and mix in the parsley and mint. Allow the mixture to cool slightly.
  
• Stuff the Grape Leaves:
  Lay a grape leaf flat, shiny side down. Place about a tablespoon of the filling in the center of the leaf near the stem end.
  Fold the sides over the filling, then roll the leaf from the stem end to the tip, creating a tight little package. Repeat with the remaining leaves and filling.
  
• Cook the Dolma:
  Line the bottom of a large pot with any torn or leftover grape leaves to prevent sticking. Arrange the stuffed grape leaves in tight layers on top.
  Pour the lemon juice and remaining water or broth over the dolma, ensuring they are just covered.
  Place a heatproof plate on top of the dolma to keep them submerged, then cover the pot with a lid.
  Simmer on low heat for about 40-45 minutes, or until the leaves are tender and the rice is fully cooked.
  
• Serve:
  Let the dolma cool slightly before serving. They can be enjoyed warm or at room temperature, often with a side of yogurt or a squeeze of fresh lemon juice.
• Serving Suggestions:
  Dolma is traditionally served as part of a mezze platter alongside other small dishes like hummus, baba ghanoush, and tabbouleh. They can also be served as a main dish with a side of salad or yogurt.