Grape Leaves Stuffed w/Rice, Currants & Pine Nuts

This is absolutely the best recipe for stuffed grape leaves. Steaming them in the olive oil-lemon juice mixture adds just the right touch. I use a steam oven, so I can cook them right in the dish I serve them in and do not need to add any additional liquid during the steaming.

1/2 lb grape leaves

2 large onions, finely chopped

2/3 c olive oil, divided

2 tbsp pine nuts

1-1/2 tsp tomato paste

1/2 c short grain or risotto rice

2 tbsp currants

salt & pepper

1 tsp ground allspice

2-3 tbsp chopped mint

2-3 tbsp chopped dill

2 tomatoes, sliced

1 tsp sugar

juice of 1 lemon

To prepare grape leaves, remove from jar and place in shallow pan. Pour bowling water over them and allow to soak 20 minutes or more. Then rinse in cold, fresh water and drain.

For the filling, fry the onions in 3 tbsp olive oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste through chopped dill. Mix well.

Place a grape leaf on a plate, vein side up. Put one heaping teaspoonful of filling in the center of the leaf near the stem. Fold the ends up over the filling. Then fold in the sides toward the middle. Roll up like a small cigar and squeeze the filled roll in the palm of your hand. Repeat with the rest of the leaves.

Line the bottom of a pan with the tomato slices and then pack in the rolled grape leaves so they fit snuggly.

Mix the remaining olive oil, sugar and lemon juice with 2/3 cup water. Pour over grape leaves. Put a small plate on top of the leaves to prevent them from unrolling. Cover the pan and simmer gently for one hour, adding more water as needed. Let the grape leaves cool in the pan before removing.

Serve at room temperature.

Yields about 30 rolls.