Cold Stuffed Vine Leaves (Dolmades) Dolmades: 1 pound jar grape leaves (40 - 50 leaves) 3/4 cup uncooked rice 2 - 3 tomatoes, skinned and chopped (1 - 1 1/2 cups) 2 Tbsp. tomato paste 1 large onion, chopped 1/2 cup currants 1/4 cup pine nuts, toasted 2 1/2 Tbsp. parsley 2 1/2 Tbsp. dried crushed mint 1/4 tsp. cinnamon 1/4 tsp. allspice salt & pepper 3 - 4 cloves garlic, peeled (put in between grape leaves as cooking in pan)

Cooking Liquid: 1/2 cup olive oil 1/4 tsp. saffron, if available 1 tsp. sugar 3 Tbsp. lemon juice 1/2 cup water

Rinse the grape leaves well in water to remove excess salt. If using fresh leaves, soften in boiling water.

Soak the rice in boiling water for about 10 minutes to partially cook (bring the water to a boil, turn off the heat, add rice and let soak), then rinse under cold water. Mix rice with the tomatoes, tomato paste, onion, currants, pine nuts, parsley, mint, cinnamon, allspice, and salt and pepper.

Place about a teaspoon of the mixture on the stem end of a grape leaf. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.

Pack closely together, seam side down, in a large saucepan lined with leftover leaves. Slip the cloves of garlic between the dolmades. Mix the Cooking Liquid and pour over. Put a plate on top of the dolmades to keep them submersed in the liquid and simmer for about 1 hour or until the rice is done. If needed, add more water as the liquid is absorbed. Do not overcook the rice! When the rice is done, turn the burner off.

Serve at room temperature with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side.

Note: you can substitute Swiss chard leaves if you cannot find grape leaves.