Sarma - Grape leaves stuffed with a flavorful rice mixture.

Ingredients:

• 50 grape leaves, jarred or fresh
• 1 cup uncooked rice, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup pine nuts (optional)
• 1/4 cup currants or raisins (optional)
• 1 tablespoon dried mint
• 1 tablespoon dried dill
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups water or vegetable broth
• Lemon slices, for garnish
• Fresh dill, for garnish

Directions:

1. Prepare the Leaves:

   • If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until tender. If using jarred leaves, rinse them under cold water to remove excess brine.

2. Make the Filling:

   • Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent. Add rice, pine nuts, currants, mint, dill, allspice, cinnamon, salt, and pepper. Cook for 5 minutes, stirring frequently. Remove from heat.

3. Stuff the Leaves:

   • Place a grape leaf on a flat surface, shiny side down. Put about a teaspoon of the rice mixture near the stem end of the leaf. Fold in the sides and roll up tightly.

4. Cook the Sarma:

   • Arrange the stuffed leaves in layers in a large pot. Pour water or vegetable broth over the leaves. Place a heavy plate on top of the leaves to keep them submerged.
   • Bring to a boil, then reduce heat to low, cover, and simmer for about 40-50 minutes until the rice is fully cooked.

5. Serve:

   • Serve warm or at room temperature, garnished with lemon slices and fresh dill.