The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist.

Sautee onions in olive oil in pan, add rice and add hot water to cover. Cover and simmer until rice is half cooked. Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool. Meanwhile, rinse grape leaves well in warm water and drain. Cut off the large stem of the leaf as these are inedible. Prepare a stock pot by placing an inverted plate on the bottom to protect the dolma from direct heat. When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'. Place the dolma in the stock pot. Repeat until all grape leaves and/or stuffing is finished. Add about 1 inch of warm water to the stock pot (just reaching the bottom of the first layer of dolma), cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked. Check water level often. This dish is traditionally served chilled, but I prefer it warm. Squeeze lemon over the dolma immediately before serving.

Serves: 6-8

Preparation time: 2 hours

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