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:

1. Wash and soak the rice in hot water. Drain once the water cools. Set aside.
2. Heat olive oil in a pan and fry the onions and pine nuts with salt until the onions are transparent.
3. Add the rice and fry for a minute.
4. Add water, black pepper, all spices, sugar, currants, dill and mint.
5. Mix well and cook, stirring occasionally until the water is absorbed.
6. Remove from heat and allow to cool.
7. Scald the grape leaves in boiling water. Remove and drain.
8. Nip the stems and put the grape leaves in a wok.
9. Place 1 tbsp of the mixture near each stem, then fold the end and sides of the leave over the mixture and roll firmly.
10. Line the base of the pan with stuffed grape leaves with lemon slices in between.
11. Add enough water to be absorbed by the rice.
12. Cook over a medium flame until the water is absorbed. Remove to a platter and allow to cool.
13. Serve cold.