By Lynette McWilliams

Cherry Collard Dolmas (Turkish Collard Leaves Stuffed with Rice, Beans and Fresh Cherries -Visneli Yaprak Sarma)

Ingredients

6 servings

2 Tbsppistachios

1 cupbrown rice

rinsed and drained, I used a medium-grain rice

1 Tbspoil

3onions

medium size, chopped

1 Tbspdried currants

1 ½ tspsalt

2 tspagave

or your choice of sweetener

1 tspcinnamon

1 tspallspice

⅓ cupmint

finely chopped, stems reserved

½ cupdill

finely chopped, stems reserved

1 ½ cupswhite beans

cooked, I used Yellow Eye Beans

350gcherries

pitted, half chopped in half and half pureed, divided

1 ¾ cupswater

for rice

16collard leaves

or 60 marinaded grape vine leaves, such as these

1 cupwater

for dolma

1 Tbspolive oil

Instructions