Dolmas (Dolmathes)

• 1/4 cup olive oil
• 1/4 cup pine nuts, or chopped almonds
• 2 large onions, chopped
• 4 tsp dill weed
• 2 tsp thyme
• 3/4 tsp allspice
• 1/2 tsp salt
• 1/8 tsp cayenne
• 1 Tbsp lemon juice
• 40 small or 20 large leaves (Swiss chard or grape leaves
• 1 Tbsp water

1. Heat oil in wide frying pan over medium heat; add nuts and cook until golden. Remove nuts, set aside. Add onions and cook 'til golden (15-20 minutes). Add parsley and cook for 20 minutes. Remove pan from heat and stir in rice, dill, thyme, salt, allspice, cayenne and lemon juice. Stir gently to blend.
2. If using chard, wash leaves, cut off stems and save for another use. Cut large leaves in half lengthwise, and leave small ones whole. Drop leaves into a pot of boiling water and blanch for one minute. Plunge leaves into bowl of cold water and drain again.
3. Spread leaves, vein side down, on a flat surface. Place 1 scant Tbsp filling near stem end and roll up.
4. Arrange filled leaves seam side down in a greased baking pan. Sprinkle with water. If made ahead, cover and refrigerate. Bake, covered, in a 350 degree oven for about 25 minutes (35 if refrigerated), or until hot.
5. If using grape leaves, drain, rinse with cold water, and drain again. Spread, vein side up, on flat surface. Cut off stems. Place 1 scant Tbsp filling near stem end, fold sides in, then roll up

olive oil, pine nuts, onions, dill, thyme, allspice, salt, cayenne, lemon juice, grape leaves, water

Taken from www.epicurious.com/recipes/member/views/dolmas-dolmathes-50185277 (may not work)