Stuffed Grape Leaves (Dolmades) with Lemon-Dill Yogurt

Rinse the rice under cold water until the water runs clear. Drain well.

In a large bowl, combine the rice, olive oil, onion, mint, dill, pine nuts (if using), currants, lemon juice, salt, pepper, and cinnamon (if using). Mix well.

Lay a grape leaf flat on a clean surface, vein side up. Place about 1 teaspoon of the rice mixture near the stem end of the leaf.

Fold the sides of the leaf inward, then roll up tightly from the stem end to the tip. Repeat with the remaining grape leaves and filling.

Line the bottom of a large pot with a few grape leaves to prevent sticking.

Arrange the stuffed grape leaves tightly in the pot in concentric circles. They should be packed tightly to prevent them from unrolling during cooking.

Pour 2 cups of water over the stuffed grape leaves. Add a plate on top of the grape leaves to weigh them down, and prevent them from floating. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is cooked through and the grape leaves are tender.

While the dolmades are cooking, prepare the lemon-dill yogurt sauce: In a small bowl, combine the yogurt, lemon juice, dill, garlic, and salt. Mix well and refrigerate until ready to serve.

Remove the pot from the heat and let the dolmades cool in the pot. This allows the flavors to meld and helps them hold their shape.

Once cooled, transfer the stuffed grape leaves to a serving platter. Serve chilled with the lemon-dill yogurt sauce.