Dolma with Rice and Raisins

Dolma with rice, raisins and pine nuts can be found in Sicily and Lebanon. Arab settlers "worked" on its filling, adjusting it to their taste. This dolma is served completely cooled down as a snack.

Ingredients

• 300 g pickled grape leaves
• 1 glass of rice
• 2/3 cup light raisins
• 1/2 cup pine nuts
• 1 large onion
• 2 medium tomatoes
• 3 cloves of garlic
• 1 large bunch of parsley
• juice of 1 lemon
• olive oil
• salt, freshly ground black pepper
• natural yoghurt

Directions

1. Soak pickled grape leaves in cold water for 30 minutes, then rinse to remove excess salt. Drain in a colander and let the water drain.
2. Peel the onions and garlic. Chop the onion into small cubes, finely chop the garlic. Heat the olive oil in a large saucepan and sauté the onions until soft, 5-7 minutes. Reduce heat, add chopped garlic and cook for 1 minute. Then add the raisins and cook together for 3 minutes.
3. Toast the pine nuts in a dry skillet until golden brown, shaking the skillet frequently. Transfer the nuts to a plate.
4. Grate the tomatoes, discard the skin. Chop the parsley finely.
5. Mix the washed rice, onion with raisins, pine nuts, grated tomatoes and parsley, salt and pepper well, stir.
6. Lay the grape leaf veins up. Remove the petiole. On the base of the leaf, at the petiole, slightly stepping back from the edge, put 1 tbsp. l. fillings. Wrap the sheet: cover the filling with the bottom edge of the sheet, then the right and left ends, then the top.
7. Place the dolma tightly in a wide saucepan, press down with a plate and cover with water so that it covers the dolma by 1–2 cm. Pour in lemon juice and 2–3 tbsp. l. olive oil. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat and cool completely.
8. Place the dolma on a platter, letting the water drain. Serve with natural yogurt as a snack.