Prepare rice

Wash and soak the rice in water for 20 minutes. Drain.

• Pan-fry the diced onion and garlic in some olive oil until translucent.
• Add the rice and broth and simmer for 10 minutes until partially cooked.
• In a large bowl, combine the rice, cumin, dill, parsley, mint, raisin or currants, pine nuts and mix well. Set aside to let it cool down.

Prepare the fresh grape leaves

• Fill a large bowl with 3 cups of ice cubes and water.
  
• If using fresh grape leaves, make sure to remove any bit of stem. You will need to blanch them first in water for 1 minute with 1/4 cup of salt.
  
• Dip each blanched leave into the cold bath to stop the cooking.
• Set each leaf aside on a plate lined with a paper towel until they are all done.

Assemble the dolmas

• Place a tsp of stuffing in the middle of the leaf. Fold the sides and roll like a cigar

Cook the dolmas

• In a large pot, place a plate upside down to line it and protect the dolmas when steaming.
• You can also line the pot with grape leaves if you have extra ones.
• Lay all the dolmas on top of the plate in a circular pattern.
• Pour water until it reaches the first layer of dolmas.
• Cover and simmer for 30-45 minutes.
• Check to make sure you have enough water to steam the dolmas until they are completely cooked.