Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

Ingredients

• 30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)
• 2 Tbs. chopped fresh mint (stems reserved)
• 2 Tbs. chopped fresh dill (stems reserved)
• Kosher or sea salt
• 2 medium cloves garlic, minced
• 5 medium scallions (white and light-green parts only), thinly sliced
• ¹/₃ cup pine nuts
• + 7 more ingredients
• • ½ cup small-diced yellow onion
  • ½ cup short-grain rice, such as arborio
  • 1 cup dry white wine
  • ¹/₃ cup extra-virgin olive oil
  • ¼ cup dried currants
  • 1-½ Tbs. fresh lemon juice
  • Finely grated zest from 2 large lemons

In a small bowl, soak the currants in the wine for at least 4 hours but preferably overnight.Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the rice, onion, pine nuts, scallions, lemon zest, garlic, and 3/4 tsp. salt. Reduce the heat to medium, and cook, stirring, u...

View full recipe at Fine Cooking