Ingredients

• 500 gms. vine leaves
• 12 oz. round rice
• 1 glass of olive oil
• 8 onions (medium size), chopped very fine
• 1 tbsp. pinenuts, chopped
• 2 tbsp. black currants
• 2 tbsp. of chopped dill
• 2 tbsp. of chopped parsley
• 1 tsp. dried mint (rubbed into powder)
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pepper
• 1 tsp. sugar
• Juice of 1 lemon

How to Make Stuffed vine leaves

• 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.