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1
Soak the grape leaves in a large bowl of warm water for 20 minutes.
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2
In a large skillet, toast the pine nuts over moderate heat until golden, about 4 minutes.
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3
Transfer to a medium bowl.
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4
In the same skillet, melt the butter.
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5
Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
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6
Stir in the tomatoes and parsley.
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7
Add the rice and cook, stirring, until it begins to turn white, 5 minutes.
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8
Scrape the mixture into the bowl with the pine nuts.
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9
Stir in the cinnamon, cumin, orange zest and mint and season with salt.
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10
Let cool slightly.
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11
Drain the grape leaves and pat dry.
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12
Snip off the stems.
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13
Spread 4 leaves on a work surface.
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14
Form a 1-tablespoon-size log of the rice filling at the stem end.
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15
Fold the sides over the filling, then tightly roll up the leaves to form cylinders, tucking in the sides as you go.
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16
Repeat with 20 more grape leaves and the remaining filling.
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17
Line a saucepan with 3 grape leaves.
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18
Arrange the stuffed grape leaves in the saucepan in 2 layers.
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19
Drizzle with the oil.
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20
Top with the remaining 3 grape leaves and a small plate.
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21
Add enough water to cover the stuffed grape leaves and bring to a boil.
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22
Cover and simmer until the rice is tender, 45 minutes.
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23
Turn off the heat and let cool in the saucepan.
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24
Arrange the grape leaves on a platter and serve warm or at room temperature.
