-
1
Rinse each of the grape leaves well, snip off the stems and pat dry.
-
2
Set aside, stacked on a plate and covered with plastic wrap.
-
3
In a skillet heat 2 tablespoons of the olive oil over moderate and cook the onion until soft.
-
4
Add the garlic and cook for another minute.
-
5
Add the cinnamon stick and the rice, stirring to coat and combine.
-
6
Stir in the currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken stock.
-
7
Bring to a simmer and cook until all of the liquid is evaporated, stirring occasionally.
-
8
Remove the skillet from the heat, remove the cinnamon stick and discard.
-
9
Allow to cool completely.
-
10
Place a grape leaf smooth side down with the stem end toward you on the work surface.
-
11
Place a tablespoon of the cooled rice filling near the stem end and fold in the sides of the leaf over the filling.
-
12
Beginning with the stem end roll up the leaf, not too tightly because the rice will continue to absorb liquid and expand in the next cooking step.
-
13
Repeat process for remaining grape leaves.
-
14
Transfer the dolmades to a skillet just large enough to contain all of the dolmades in a single layer.
-
15
In a bowl combine the remaining chicken stock and olive oil with the lemon juice.
-
16
Pour the liquid over the dolmades, adding additional water if necessary to just barely cover with liquid.
-
17
Bring the liquid to a simmer and cook, covered, until tender when pierced with fork, about 30 minutes.
-
18
Remove skillet from heat, uncover and allow to cool.
-
19
Serve warm, at room temperature or cool.
