Yaprak Sarmasi (Stuffed Grape Leaves)

Prepare the Grape Leaves

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened. If using jarred leaves, rinse them thoroughly to remove excess brine.

Prepare the Filling

In a large skillet, heat half of the olive oil over medium heat.

Add the chopped onion and garlic, sauté until softened and translucent, about 5 minutes.

Stir in the pine nuts and currants (if using), and cook for another 2-3 minutes.

Add the rinsed rice and cook, stirring constantly, for about 5 minutes until the rice is lightly toasted.

Remove from heat and stir in the chopped parsley, mint, dill, allspice, cinnamon, black pepper, and salt. Mix well.

Assemble the Dolma

Lay a grape leaf flat, shiny side down. Place a spoonful of the rice mixture near the stem end of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip.

Repeat with the remaining grape leaves and filling.

Cook the Dolma

Arrange the stuffed grape leaves seam-side down in a large pot, packing them tightly in a single layer.

Drizzle with the remaining olive oil and lemon juice.

Pour water or vegetable broth over the grape leaves until they are just covered.

Place a heatproof plate on top of the dolmas to keep them submerged during cooking.

Bring to a simmer over medium heat, then reduce to low and cook for 40-45 minutes, or until the rice is tender and the leaves are soft.

Serve

Let the dolmas cool slightly before serving. They can be enjoyed warm or at room temperature.