Stuffed Grape Leaves

This recipe makes a fragrant rice pilaf, seasoned with warm spices like allspice and cinnamon, and dotted with sweet raisins and crunchy pine nuts. It's simmered in chicken stock and tomato sauce, creating a rich, savory base. The rice comes together in about 30 minutes of hands-off cooking after a quick sauté. You can serve it as a standalone side or use it as the traditional filling for grape leaves.