Dolma [0000117]

Ingredients:

1 cup grape leaves (fresh or preserved), rinsed and soaked
1 cup rice, rinsed and drained
1/2 lb ground lamb or beef (optional)
1 onion, finely chopped
2 tomatoes, diced
1/4 cup pine nuts
1/4 cup currants or raisins
1 teaspoon ground cinnamon
Salt and pepper to taste

Steps:

If using preserved grape leaves, soak them in warm water for 30 minutes. Rinse fresh or preserved grape leaves under cold water and set aside.
In a skillet, sauté the chopped onion until translucent. Add ground meat (if using) and cook until browned.
Stir in the rice, diced tomatoes, pine nuts, currants or raisins, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Carefully separate grape leaves and place them flat on a clean surface. Trim any tough stems.
Spoon a small amount of the rice mixture onto each grape leaf, folding in the sides and rolling them tightly to create small parcels.
Place dolma rolls in a pot, seam side down, arranging them snugly to prevent unraveling during cooking.
Pour enough water into the pot to cover the dolma. Place a heavy plate on top to keep them submerged.
Simmer over low heat for 45-60 minutes or until the rice is tender and the grape leaves are cooked.
Once done, let the dolma cool slightly before serving.

Serve your gluten-free Dolma warm or at room temperature, a delightful dish featuring grape leaves stuffed with a flavorful rice mixture.