Stuffed Vine Leaves

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1. 1Step 1: Dice the onions and sauté with 1/4 cup of olive oil.
2. 2Step 2: When they turn translucent, add the pine nuts and sauté for 5 more minutes.
3. 3Step 3: Add rice and stir constantly for 5-10 minutes until the rice is translucent.
4. 4Step 4: Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
5. 5Step 5: After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
6. 6Step 6: Take off heat and let cool.
7. 7Step 7: Put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder, or place a leaf on the rubber compartment of a dolma machine, put a tbsp of mixture in the middle and slide to form the dolma; it took only 10 minutes to roll nearly 40 perfectly shaped dolmas.
8. 8Step 8: Spread a layer of vine leaves on the bottom of a large and heavy pot to prevent the stuffed leaves from burning.
9. 9Step 9: Lay all your dolmas side by side and tuck very tightly.
10. 10Step 10: Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down so that the dolmas don’t move around in boiling water, and bring to a boil.
11. 11Step 11: Reduce the heat to medium low and simmer until all the water is absorbed, roughly 45-60 minutes.
12. 12Step 12: Transfer to your serving dish and let cool.