Herbed Rice Dolmas in Lemon Broth

Carefully unroll the grape leaves and rinse them under cold water to remove excess brine. Blanch them in boiling water for 2 minutes, then transfer to a bowl of cold water. Pat dry.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Saute the diced onion until softened and translucent, about 5 minutes.

In a large bowl, combine the uncooked rice, sauteed onion, pine nuts, currants, dill, mint, parsley, allspice, cinnamon, salt, pepper, and 2 tablespoons of olive oil. Mix thoroughly.

Lay a grape leaf flat on your work surface, shiny side down, with the stem end facing you. Trim off any remaining stem.

Place about 1 tablespoon of the rice filling near the stem end. Fold the bottom of the leaf up over the filling, fold in both sides, then roll up tightly like a small cigar. Do not roll too tight as the rice will expand during cooking.

Line the bottom of a heavy pot with a layer of torn or imperfect grape leaves to prevent sticking.

Arrange the rolled dolmas seam-side down in snug concentric circles, stacking layers as needed. Place lemon slices between layers.

Mix the remaining olive oil, lemon juice, and water together and pour over the dolmas. Place a heat-safe plate directly on top of the dolmas to keep them from unraveling during cooking.

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 50 to 55 minutes until the rice is tender and the leaves are silky.

Remove from heat and let cool in the pot for at least 20 minutes. Serve warm or at room temperature with a dollop of yogurt.