Dolmas (Greek Stuffed Grape Leaves)

      1 c  Long-grain white rice             1/2 c  Pine nuts
      1 c  Plus 3 Tbsp olive oil               1 ts Ground cinnamon
      1 c  Finely chopped yellow onion       1/2 ts Ground allspice
      3    Green onions, including           1/2 ts Salt
           -green tops, finely chopped       1/4 ts Freshly ground black pepper
    1/4 c  Minced fresh parsley               16 oz Jar grape leaves
      2 tb Minced fresh mint

  Servings: makes about 50 dolmas

  Several stems of fresh parsley About 3/4 cup freshly squeezed lemon
  juice About 1 cup homemade chicken stock, canned chicken broth, or
  water, heated Additional freshly squeezed lemon juice Grated or
  minced lemon zest for garnish

  Wash and drain rice.  Heat 3 Tbsp of the olive oil in a skillet over
  medium-high heat.  Add the yellow onion and saute until soft but not
  brown, about 5 minutes.  Transfer to a mixing bowl and add the
  drained rice, 1/2 cup of the remaining olive oil, green onions,
  parsley, pine nuts, cinnamon, allspice, salt, and pepper.  Set aside.

  Rinse the grape leaves under running cold water to removes as much
  brine as possible, pat dry, and stack on a plate.  Place 1 leaf at a
  time, shiny side down, on a flat work surface.  Cut off and discard
  the tough stem end. Spoon about 1 Tbsp of the rice mixture in the
  center near the base of the leaf.  Fold the stem end over to cover
  the filling, fold both side inward lengthwise and then tightly roll
  leaf toward pointed tip end to form a compact packet.  Repeat with
  the remaining leaves and filling.

  Pour about 2 Tbsp. of the remaining olive oil in the bottom of a
  large pot and strew with a layer of parsley stems to prevent grape
  leaves from sticking.  Arrange the stuffed leaves, seam side down and
  almost touching, on top of the parsley, making as many layers as
  necessary.  Drizzle the remaining 5 Tbsp olive oil, the lemon juice,
  and 1/2 cup stock, broth, or water over the leaves.  Top with a
  heat-resistant plate and weight with a heavy can to keep leaves from
  unwinding during cooking.  Cover the pot, bring to a gentle boil,
  reduce the heat to low, and cook until rice is tender, about 1 hour.
  During cooking, add a little heated liquid as needed to keep dolmas
  moist.  Remove from the heat and cool in the pot.

  Sprinkle with lemon juice to taste, garnish with lemon zest, and
  serve at room temperature.