- 1/4 cup plus 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 cup long-grain white rice
- 1 1/2 teaspoons ground cumin
- 4 cups canned chicken broth
- 1/3 cup currants
- 1/3 cup pine nuts, toasted
- 1/3 cup minced fresh parsley
- 1/4 cup minced fresh mint
- 1 8-ounce jar grape leaves, drained
- 1 cup plain yogurt
- 1/4 cup minced fresh mint
- 1 garlic clove, minced
- Lemon wedges
- Available at Greek, Middle Eastern and most Italian markets.
- Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
- Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
- Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.