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INGREDIENTS
150 vine leaves
1 kilo onions chopped in the blender
4 teacups short-grain rice
1 teacupl raisins
1 teacup pine nuts
1½ teacups dill, finely chopped
½ teacup mint, finely chopped (optional)
4 teacups virgin olive oil
salt
STEPS
1. Pour the three cups of oil into a deep pan.
2. Add the finely chopped onion and fry lightly but, do not brown. Add the rice and stir until they are well mixed.
3. Pour in two teacups of water and cook until this is absorbed. Add the pine nuts, currants, dill and mint (optional). Season with salt and leave the mixture to cool.
4. Blanch the vine leaves in boiling water for two minutes, then dunk them immediately in cold to keep them green.
5. Place a little of the stuffing in each vine leaf and wrap carefully. Make sure the little ‘parcels’ are not too tight, as the rice will swell when cooked.
6. Stack them in layers in a deep pan and then cover with a soup dish, to prevent them moving too much while cooking.
7. Pour over the rest of the oil and sufficient water to cover the ‘parcels’. Turn on the heat and cook them at moderate temperature for one hour.
8. Test one to see whether the rice is cooked and the leaf tender. If not, boil for about another 15 minutes.
9. Leave the vine leaves to cool and serve with cold sour yoghurt. They are truly delectable.
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