Lamb Dolmas

• 1 cup long-grain rice, preferably basmati
• 4 tablespoons unsalted butter
• 2

Soak the rice in cool water to cover for about 30 minutes. Drain.

While the rice is soaking, melt the butter in a medium sauté pan or skillet over low heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 10 minutes. Add the garlic and spices and cook a few minutes more. Let cool about 10 minutes. Combine the onion mixture, rice, ground lamb, pine nut