Ingredients:
• 2.5 cups – Rice
• 1 cup – Olive oil
• 250 g – Grape leaves
• 4 – medium onions, chopped
• 1/2 bunch – parsley, chopped
• 1/2 sprig – mint, chopped
• 1/2 sprig – dill, chopped
• 1 tbsp – Pine Nuts
• 1 – medium-sized lemon, sliced
• 1 pinch – salt
• 1 pinch – black pepper
• 1 pinch – allspice
• 1 tbsp – Sugar
• 1 tbsp – Currants
• Salt to taste
Method:
- Wash and soak the rice in hot water. Drain once the water cools. Set aside.
- Heat olive oil in a pan and fry the onions and pine nuts with salt until the onions are transparent.
- Add the rice and fry for a minute.
- Add water, black pepper, all spices, sugar, currants, dill and mint.
- Mix well and cook, stirring occasionally until the water is absorbed.
- Remove from heat and allow to cool.
- Scald the grape leaves in boiling water. Remove and drain.
- Nip the stems and put the grape leaves in a wok.
- Place 1 tbsp of the mixture near each stem, then fold the end and sides of the leave over the mixture and roll firmly.
- Line the base of the pan with stuffed grape leaves with lemon slices in between.
- Add enough water to be absorbed by the rice.
- Cook over a medium flame until the water is absorbed. Remove to a platter and allow to cool.
- Serve cold.