Blanch fresh vine leaves in boiling water (a few at time) and leave them in for 3 mins. After the blanching, remove them to a bowl of cold water. Next, place them on a cloth to dry.
Fry the finely cut onions in oil, together with the pinenuts, until they get a slightly golden colour. Add rice and continue frying for 1 minute, then add 2 glasses of water and cook until the water has evaporated. Remove from heat. Cover and leave to rest for 15 mins.
Mix the rest of the ingredients together i.e. parsley, dill, cinnamon, pepper, salt, sugar, black currants, olive oil and dried mint.
Stuff and roll the leaves (shiny side down) and arrange in rows very close to each other.
Top with 2 glasses of water and one tbsp. olive oil and cook until water dries.
Arrange on a dish with sliced lemon.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.