Dolmades

1. 1

   Wash vine leaves and drain well. Cover rice with cold water and soak for 5 mins. Drain.

2. 2

   Heat 2 tbsp of the oil in a large skillet on medium heat. Cook onions for 5 mins, stirring, until golden. Add rice, dill, currants, cinnamon, remaining 2 tbsp oil and 1/3 cup water. Cover and simmer for 5 mins, until liquid is absorbed. Set aside to cool.

3. 3

   Place vine leaves, dull side up, on a flat surface. Place 2 tsp rice mixture at stem end of each leaf. Cut off stem. Fold in sides, roll up tightly.

4. 4

   Line bottom of a Dutch oven with several whole vine leaves. Pack dolmades into pan closely together, seam side down. Pour lemon juice and 1 cup water over dolmades and weigh down with a small plate. Cook on low heat, covered, for 1 hour, until tender. Set aside to cool completely.

5. 5

   Arrange dolmades on a platter with feta, tomatoes, mint leaves and lemon wedges.

* Per serving · 4 servings · Values may vary.