1/4 cup dried currants
1 cup dry white wine
1/3 cup extra-virgin olive oil
1/2 cup short-grain rice, such as arborio
1/2 cup small-diced yellow onion
1/3 cup pine nuts
5 medium scallions (white and light-green parts only), thinly sliced
Finely grated zest from 2 large lemons
2 medium cloves garlic, minced
Kosher or sea salt
2 Tbs. chopped fresh dill (stems reserved)
2 Tbs. chopped fresh mint (stems reserved)
30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)
1-1/2 Tbs. fresh lemon juice

Description

While Soaking The Currants In Water Is Traditional, Soaking Them In Wine Gives Them Extra Punch. You May Find A Wide Variety Of Leaf Sizes In A Single Jar Of Grape Leaves. If You Have Any That Are Very Large, Use Those To Line The Pan, Or Trim Them To 5x5

View Full Recipe