Stuffed Grape Leaves With Rice and Raisins — Jewish Food Society

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 garlic clove, minced
• 1½ cups short-grain rice
• 3 tablespoons Uzbek raisins or dried cranberries
• 1½ teaspoons salt
• Pinch of cinnamon
• Pinch freshly ground black pepper
• 1 cup boiling water
• 50 grape leaves (fresh or jarred)
• 2 lemons, sliced
• 2 tomatoes, sliced
• 10 garlic cloves, sliced
• 6 tablespoons olive oil
• ¼ cup boiling water
• 3 tablespoons lemon juice
• 1 teaspoon salt