Dolma

Ingredients13

• grape leaves40
• short-grain rice200 g
• onion1
• olive oil80 ml
• pine nuts30 g
• fresh dill20 g
• fresh mint15 g
• fresh parsley15 g
• tomato paste1 tbsp
• lemon1
• salt1 tsp
• black pepper0.5 tsp
• sugar1 tsp

Method

1. Rinse the grape leaves, blanch them briefly in boiling water if jarred and firm, then drain and pat dry.
2. Finely chop the onion and soften it in half the olive oil. Stir in the rinsed rice, pine nuts, tomato paste, salt, pepper, and sugar, and cook for 2 minutes.
3. Remove from the heat and mix in the chopped dill, mint, parsley, and the juice of half the lemon.
4. Lay a leaf vein-side up, place a small spoon of filling near the stem, fold in the sides, and roll tightly into a slim cylinder.
5. Line a pot with a few leaves, pack the rolls seam-side down in layers, and drizzle with the remaining oil and lemon juice.
6. Add just enough water to barely cover, weigh the rolls down with a plate, and simmer gently for about 45 minutes until the rice is tender.
7. Rest off the heat for 15 minutes, then serve warm or at room temperature.