- 25 grams pine nuts
- 250 grams vine leaves
- 1 teaspoon allspice
- 1 tomato
- 3 teaspoons sugar
- 220 mls olive oil
- 6 onions
- 1 teaspoon pepper
- 220 grams rice
- 25 grams currants
- 1/2 lemon
- 1 tablespoon dried mint
- 1 bunch dill
1- Cover rice with warm water and let cool. Drain and wash.
2- In a saucepan, add chopped onions, pine nuts,1 teaspoon salt and olive oil. Brown on medium heat.
3- Add rice and stir for about 10 minutes. Add finely chopped tomato, extra salt and pepper, sugar and 200 ml water. Mix well and simmer for 10-15 minutes until water is absorbed.
4- Add the spices and chopped herbs. Cover with paper towels and place lid back on. Set aside for 1/2 hour. Mix well.
5- Place vine leaves in boiling water and cook for 5 minutes. Drain and remove stems.
6- Place one leaf at a time on a plate and place 1/2 tablespoon of rice mixture near bottom of leaf. Fold the sides towards the center and roll it up firmly.
7- Continue procedure, placing "dolmas" in the bottom of a saucepan. Add lemon juice and 250 ml water. Weigh down "dolmas" with a bread plate. Cover with lid and cook on low for about 1 hour.
8- Let cool and serve with slices of lemon.
Note: This dish is served cold.