The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Ingredients 1 16-oz jar grape leaves in brine (about 60 to 70 leaves) 3/4 cup short grain rice, soaked in plenty of water for 15 minutes, then drained Extra virgin olive oil 4 shallots finely chopped 12 - 16 oz lean ground beef or lamb 2 tablespoons pine nuts 2 tablespoones current or sultanas (or both) Kosher salt Black pepper 1 tsp allspice 1 tablespoon ground cinnamon ½ tsp cumin ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint 1 to 2 tomatoes sliced into rounds About 4 cups or more low-sodium chicken broth or water Juice of 2 lemons

Step 1: Prepare the Grape Leaves We're using jarred grape leaves in brine, no cooking needed. But before using in this recipe, remove them from the jar and rinse well. Let them drain in a colander while you prepare the stuffing. Step 2: Prepare the Stuffing The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint). First, rinse the rice and soak in water for 20 minutes, then drain well; while the rice is soaking cook the meat. Sautee finely chopped shallots and meat and cook until fully browned. Drain any excess fat, then season the meat with kosher salt and pepper, allspice, cinnomain, pine nuts, raisins and cumin; let cool. Combine the meat, rice, and fresh herbs. Add a generous drizzle of extra virgin olive oil and toss to combine. Add pinch of kosher salt. Step 3: Stuff and Roll Grape Leaves Prepare the cooking pot to take the stuff grape leaves as they're made. Lightly oil the pot with some extra virgin olive oil, then add a few layers of grape leaves and top with sliced tomatoes. This protects the stuffed grape leaves touching the bottom of the pot from scorching. To stuff grape leaves, work one leaf at a time. Lay the leaf flat on a cutting board with the more textured side facing you. Cut off the stem. Take a heaping teaspoon of the rice stuffing mixture (a little bit less than 1 tablespoon) and place in the center of the leaf (close to where stem was). Fold the sides over the filling and roll, keep tucking the left and right sides as you roll (like you're rolling spring rolls or cigars.) Fold and roll grape leaves tightly enough but not too tight so the rice has room to expand as it cooks. Step 4: Assemble Grape Leaves in Cooking Pot Neatly arrange the grape leaves in rows, seam-side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top (this helps keep them in place while cooking.) Boil the water or broth and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.) Step 5: Cook Grape Leaves on Stovetop Cover the pot with its lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked. Let rest for 20 to 30 minutes, uncovered, before transferring to serving platter.

Tips for Making this Grape Leaves Recipe

1. Soak The Rice in Water Before Using in the Stuffing. Two important ingredients of our grape leaves stuffing here are cooked ground meat and rice. It's important to rinse the rice well to get rid of excess starch which causes rice to be sticky. Then soak the rice for 20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, your rice cooks evenly as the interior of the grain actually cooks before the exterior looses its shape. (I do the same when I cook my Lebanese rice and Greek lemon rice, works every time!)

2. Do NOT Over Stuff the Grape Leaves! Don't over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks.

3. Roll tightly BUT allow for room for expansion. Roll the grape leaves tightly enough, so that they don't unravel or become undone while cooking, but again remember rice will expand as it cooks so don't fold too tightly or the rice won't cook properly.

4. Keep the Grape Leaves from Floating or Unraveling While Cooking. To do this, make sure the grape leaves are assembled in your pot with the seam-side down. Then, add a small inverted plate on top of the assembled grape leaves in the pot to help keep them intact and prevent them from floating while cooking. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.

5. Let Cooked Grape Leaves Rest for 30 Minutes before Serving. It's hard not to immediately dig into them, but for best results, allow them to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.