| Directions: |
Make the filling:
Heat 3 tablespoons extra-virgin olive oil in a large, straight-sided skillet with a cover. Cook the onion until translucent, about 5 minutes, stirring occasionally. Add the lemon zest and the pine nuts; continue cooking for 2 minutes, stirring so the pine nuts do not burn. Add cinnamon, salt, black pepper and rice. Stir to combine and cook for 1 minute. Add 1/2 cup chicken stock or water, stir to combine, cover and reduce heat to very low. Simmer gently for 5 minutes without lifting the lid. Remove the lid — all the water should have been absorbed. Stir in parsley and dill. Remove to a bowl, and set aside to cool.
Stuff the leaves:
Separate the vine leaves, and place them in a large pot of simmering water for 5 minutes. Drain, pat dry and trim the stems. Place one leaf, vein side up, on a mat and put a tablespoon of the rice mixture near the stem end. Make sure your hands are clean and dry. Fold the stem end over the filling. Neatly fold in the edges of both sides. Wrap into a cigar shape. Don’t overfill and don’t fold too tight as the rice will expand during cooking. Repeat with remaining leaves and filling.
Cook the dolmas:
Line bottom of a large skillet with any damaged grape leaves and place the rolled dolmas seam side down, side-by-side, in a single layer on top of the leaves. Pour over the chicken stock or water, lemon juice and olive oil. Bring to a boil, cover and reduce heat to low. Simmer gently for 1 hour without lifting the lid. Brush with any extra olive oil and lemon juice and serve warm or at room temperature.
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