Dolmades

from “Can the Greeks Cook!”

1 jar grape leaves, 15 oz. (or fresh, if you’re lucky enough to have them)
1 cup rice
1 cup olive oil
1/3 cup lemon juice
5 cups water
3 onions, chopped fine
2 Tb. tomato paste
2 Tb. chopped parsley or mint
Salt and pepper

Soak the rice for 20 minutes in two cups of cold water and one teaspoon of salt. Drain. Saute the onion over a medium flame with one cup of the water until tender, about 15 minutes. Add oil and cook five minutes. Add rice and tomato paste, salt and pepper to taste. Cook for five, stirring occasionally.

Add parsley and cook for about three minutes. Add half the lemon juice and cook for five more minutes. Spread out the grape leaves and place one teaspoon of the filling in the center of each one.

Starting from the stem of the leaf, turn in the ends and roll tightly. Arrange in layers in a medium saucepan. Pour remaining lemon juice over the rolls, and add one cup of water.

Cover and bring to a boil for five minutes. Reduce heat to medium and cook for 15 minutes. Add one more cup of water if needed. Reduce heat to low, and continue to cook for 15 minutes or until rice is tender. Serve hot or cold.