Bulgur dolmades

Instructions

1. Separate the grape vine leaves and rinse well under cold water. Drain on a paper-towel lined tray.
2. To make filling, heat oil in a large non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for about 10 minutes or until tender. Add ⅓ cup (90g) tomato paste and cook, stirring, for 1 minute. Remove from heat and stir in herbs, bulgur and currants. Season with salt and pepper. Transfer to a bowl.
3. Arrange 1 grape leaf, shiny-side down, with stem toward you, on a clean work surface. Spoon about 1 level tablespoon of filling across the widest part of the leaf. Fold sides of leaf over filling and roll up from stem end to enclose filling. Place, seam-side down, in a large frying pan. Repeat with remaining filling and leaves, tucking stuffed leaves snugly in the pan in a single layer.
4. Whisk stock, honey and the remaining tomato paste in a jug and pour evenly over stuffed leaves in frying pan. Place pan over medium-high heat and bring to boil. Reduce heat to low, cover and simmer for about 1 hour or until bulgur is tender, adding extra water by the tablespoonful if grape leaves are too dry. Serve dolmades warm, at room temperature, or chilled.