Ingredients: Pine nuts 2 tablespoon Black pepper Ύ teaspoon Cinnamon Ύ teaspoon Olive oil Ύ cup Fresh mint 10-15 leaves Onion 6 big Dill 1 small size bunch Salt 3 teaspoons Parsley 1 small size bunch Water 2 2/3 cups Currants 2 tablespoons Vine leaves - 150 grams or 6 oz. of fresh vine leaves Can use canned or jarred Rice 1 1/3 cup All spice ½ teaspoon Sugar 2 teaspoons Lemon juice 2 tablespoons, Lemon 1 medium size Directions: Servings: 6 Wash the vine leaves and remove the coarse stems. Put the water anda teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sautθ for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 Ύ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.
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