Kuru Dolma

Ingredients

Instructions

1. 1

   Rinse the dried vine leaves under cool water. Bring the water to a boil, remove from the heat, submerge the leaves, and soak for 10 minutes until pliable but not mushy. Drain, rinse again, and trim any very hard stem ends. Keep the best whole leaves for rolling and reserve any torn ones for lining the pot.

2. 2

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain well. This removes excess surface starch so the filling stays distinct rather than gummy.

3. 3

   Warm the olive oil in a wide sauté pan over medium heat. Add the onion and cook for 4-5 minutes until softened without browning. Stir in the pine nuts and cook 1-2 minutes more, until lightly golden and fragrant.

4. 4

   Add the drained rice, currants, cinnamon, allspice, dried mint, tomato paste, salt, and black pepper. Stir for 1 minute so the rice is coated and the tomato paste loses its raw edge. Pour in the hot water and cook gently for 6-7 minutes, stirring once or twice, until the rice has absorbed most of the liquid but is still undercooked.

5. 5

   Take the pan off the heat and fold in the dill and parsley. Spread the filling on a plate or tray for 5 minutes to cool slightly; warmer filling is harder to roll neatly and can tear the leaves.

6. 6

   Line the bottom of a small heavy pot with any torn vine leaves. Place one whole leaf dull side up with the tip facing away from you. Put about 1 heaped tablespoon of filling near the stem end, fold the sides inward, then roll tightly into a slim cylinder. Repeat with the remaining leaves and filling. Do not overfill, as the rice will expand during cooking.

7. 7

   Arrange the rolls seam-side down in the lined pot in a snug single layer or tight spiral. Drizzle over the olive oil and lemon juice, add the hot water around the sides, and top with the lemon slices. Set a small heatproof plate directly over the dolmas to keep them from unrolling while they cook.

8. 8

   Bring the liquid just to a gentle simmer over medium heat, then reduce to low, cover the pot, and cook for 30 minutes. The dolmas are done when the leaves are tender and the rice inside is fully cooked but still separate. If needed, cook 3-5 minutes longer if the center of a test roll is still chalky.

9. 9

   Turn off the heat and let the dolmas rest, covered, for 5 minutes. Resting helps them firm up and finish absorbing any remaining liquid.

10. 10

    Carefully transfer to a serving plate. Spoon over a little of the cooking liquid if you like, and serve warm or at room temperature with the softened lemon slices alongside.

Nutrition per serving

Notes

• •If your dried vine leaves are very salty, soak them in one extra change of hot water before using.
• •A small, heavy pot helps the dolmas stay tightly packed and cook evenly.
• •For the best texture, keep the filling slightly undercooked before rolling; it finishes cooking inside the leaves.
• •These are excellent served with extra lemon and a simple tomato-cucumber salad.

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