Step 1

Heat the olive oil in a pan and saute onion until translucent. Add in the rice and cook for just a few minutes.

Step 2

Then add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Add in 1/2 cup boiling water. Stir well and cook for about 5 minutes. Turn the heat off.

Step 3

Reserve 5 or 6 grape leaves to cover the bottom of the pot. Lay flat a grape leaf on a clean surface. Place about 1 tablespoon of the rice mixture on the leaf and then start rolling. To roll, fold in left and right side, then the bottom and then roll tightly into a cigar. Please watch the video for the complete tutorial.

Step 4

Cover the bottom of a large pot with reserved grape leaves from the jar and place stuffed grape leaves in the pot to cover the bottom.

Step 5

Layer the dolmas on top of each other and nestle them tightly next to each other to make sure they won't open up when cooking. When all the dolmas are in the pot, pour 1/2 cup vegetable oil over the dolmas. Shake the pot a bit to make sure the oil goes all the way to the bottom of the pot. Gently pour boiling water over the dolmas until it barely covers them.

Step 6

Place a plate upside down on the stuffed grape leaves and cover with a lid. Place the pot over medium high heat until the water starts simmering. Turn the heat on low and cook covered for about 45 minutes.

Step 7

To see if the dolmas are cooked, take one out of the pot and let it cool for a minute. Bite it and if the rice is cooked and soft, the dolmas are ready.

Step 8

Serve cold with some yogurt and lemon.