Ingredients

• 7 ozs Long grain rice
• 10 ozs pickled Grape leaf
• 4 Tbsps raisins
• 7 ozs onions
• 0.5 bunch parsley
• 0.5 bunch Dill
• 2 sprigs mint
• 5 Tbsps olive oil
• 4 Tbsps Pine nuts
• 1 lemon (juice)
• salt
• freshly ground peppers
• 1 generous pinch Ground allspice

Directions

• 1. Rinse the rice and place in a pot. Cover with water and cook for about 15 minutes.
• 2. Briefly dip the grape leaves in the boiling water and drain on a paper towel. Cut off the stems.
• 3. Drain the rice and place in a large bowl. Soak the raisins in lukewarm water. Peel the onions and chop finely. Pluck the herbs and finely chop.
• 4. Drain the raisins and mix with the herbs and onion into the rice. Mix in the pine nuts, half the lemon juice, 2 tablespoons of olive oil and mix well. Season with salt, pepper, and allspice.
• 5. Place about 1 tablespoon of filling in each grape leaf. Turn the edges up and roll from the stem to the tip. Repeat with all the remaining grape leaves.
• 6. Place all the rolls next to each other tightly in a pot and sprinkle with the remaining lemon juice and oil. Cover the rolls with enough hot water to cover. Simmer over low heat for about 1 hour and then leave to cool in the pot. Remove from the pot and drain. Serve with lemon wedges.

Photos