Stuffed Grape Leaves
Sauté shallots in sesame oil, stir in rice and sauté slightly. Add water and cook, covered, over very low heat for about 30 minutes. Combine raisins pine nuts, cilantro and cinnamon. Stir raisin mixture into rice.
Rinse leaves under cold water and pat dry. Layer 2 leaves when needed.
Add a heaping tablespoon of filling onto leaf and roll up. Secure with kitchen twine.
Place rolled leaves in a saucepan, sprinkle with lemon juice, cover with water, cover pan and simmer for 30 minutes. Remove lid and simmer 10-15 minutes more.
Remove, let cool and serve.