Grape Leaf Dolma with Pomegranate-Lemon Syrup

Instructions

1. Step 1

   Rinse the grape leaves thoroughly. Blanch them in boiling water until pliable, then drain and cool.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 piece Grape Leaf

   Cookware: colander, large pot

2. Step 2

   Heat 45 ml olive oil in a frying pan over medium heat. Add the onion and pine nuts and cook until the onion softens and the nuts are lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 150.0 gr Onion, 30.0 gr Pine Nut

   Cookware: frying pan, wooden spoon

3. Step 3

   Stir in the rice, currants, 250 ml water, 3 gr salt, black pepper, cinnamon, and allspice. Cover and cook over low heat until the water is absorbed and the rice is only partially tender.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Allspice, 2.0 gr Black Pepper, 40.0 gr Dried Currants, 1.0 gr Ground Cinnamon, 200.0 gr Long Grain Rice, 3.0 gr Salt, 250.0 ml Water

   Cookware: frying pan, wooden spoon

4. Step 4

   Transfer the rice mixture to a bowl and fold in the parsley, dill, and mint. Let the filling cool until comfortable to handle.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Dill, 15.0 gr Flat-Leaf Parsley, 8.0 gr Mint

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Coat the bottom of a wide pot with 15 ml olive oil. Place filling near the stem end of each leaf, fold in the sides, and roll snugly; arrange the rolls seam-side down in compact layers.

   Timer: 30 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Wide pot

6. Step 6

   Add 400 ml water, 25 ml lemon juice, 3 gr salt, and 30 ml olive oil. Set a heatproof plate over the dolma, cover the pot, bring to a gentle simmer over medium heat, then cook over low heat until the rice and leaves are tender.

   Timer: 45 min (fixed)

   Ingredients used: 25.0 ml Lemon Juice, 30.0 ml Olive Oil, 3.0 gr Salt, 400.0 ml Water

   Cookware: Heatproof plate, Wide pot

7. Step 7

   Combine 100 ml water and 20 ml lemon juice with the sugar and pomegranate molasses in a small saucepan. Simmer over medium heat until the sugar dissolves and the mixture becomes lightly syrupy.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 ml Lemon Juice, 45.0 ml Pomegranate Molasses, 25.0 gr Sugar, 100.0 ml Water

   Cookware: small saucepan, wooden spoon

8. Step 8

   Rest the cooked dolma in the covered pot, then arrange them on a platter. Spoon the cooled syrup over them and serve warm or at room temperature.

   Timer: 20 min (fixed)

   Cookware: serving platter, Wide pot