1
["Dice the onions and saute with 1/4 cup of olive oil.", "When they turn translucent, add the pine nuts and saute for 5 more minutes.", "Add rice and stir constantly for 5-10 minutes until the rice is translucent.", "Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.", "After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.", "Take off heat and let cool.", "And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have ""The Ultimate Dolma Machine"" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.", "As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).", "Lay all your dolmas side by side and tuck very tightly.", "Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.", "Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).", "Transfer to your serving dish and let cool."]
