Ingredients:

• 400 gm – Onion
• 10 gm – Parsley
• 100 gm – sushi Rice
• 5 gm – Pine Nuts
• 5 gm – Raisin
• 6 vine leaves
• 2 gm – yeni bahar
• 2 gm – cumin powder
• Salt to taste
• 30 ml – oil

Method:

1. Heat a pan. Add oil and slightly saute the pine nuts till golden brown in colour.
2. Add the julienned onion and saute till it has a caramalised colour and good flavour.
3. Add the soaked sushi rice and stir till it gets crisp.
4. Add water and raisin, cover the pan and cook it.
5. Once the rice is cooked, add the yari bahar, cumin powder and salt and mix well and chopped parsley
6. Take the vine leaves, soak and dry it with a strainer.
7. Now, put the vein side of the leaves up and the smooth side down. Wrap it in the shape of a cigar and stuff it with the rice.
8. Take a pot, put some onion on base, put the vine leaf and then on top of it put the stuffed vine leaf and cover it with another piece of plain wine leaf
9. Now fill the pot with water and oil and cook on simmer for 45 minutes.

Recipe courtesy of Chef Ethem Aydemir