Pine Nut and Currant Dolmas
A sweet and savory variation featuring toasted pine nuts and dried currants for texture.
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Ingredients
- 50 leaves Grape leaves (preserved in brine)
- 1 1/2 cups Long-grain white rice
- 3/4 cup Extra virgin olive oil
- 2 large Yellow onion, finely minced
- 1/3 cup Pine nuts
- 1/4 cup Dried currants
- 3 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh mint, chopped
- 1/2 teaspoon Ground allspice
- 1/2 cup Lemon juice
- 2 cups Boiling water
- 1 to taste Salt and black pepper
Instructions
- 1
Rinse the grape leaves thoroughly under cold water to remove excess brine and pat them dry.
- 2
In a large skillet, heat half of the olive oil and sauté the minced onions until soft and translucent.
- 3
Add the pine nuts to the skillet and toast them with the onions for 2 minutes until lightly golden.
- 4
Stir in the rice, currants, allspice, salt, and pepper; cook for 3 minutes before adding the fresh dill and mint.
- 5
Place a grape leaf flat on a surface, add one tablespoon of the rice mixture near the stem end, fold the sides in, and roll tightly.
- 6
Line the bottom of a heavy pot with any torn grape leaves to prevent sticking, then pack the dolmas tightly in layers.
- 7
Pour the remaining olive oil, lemon juice, and boiling water over the dolmas until they are just submerged.
- 8
Place a heavy plate directly on top of the dolmas to keep them submerged, cover the pot, and simmer on low heat for 45-50 minutes.
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