- 2 onions, finely chopped
- 2 tbsp olive oil
- 1 cup long grain rice
- ½ tsp ground allspice
- 2¼ cups vegetable stock
- 3 ripe tomatoes, skinned, seeded, and chopped
- 1 tbsp chopped dill
- 1 tbsp chopped mint
- Salt and freshly ground black pepper
- 40 grape leaves
- 2 tbsp fresh lemon juice
- Frying pan
- Large saucepan
- Caution: soak preserved grape leaves in hot water then rinse several times to remove the brine; fresh grape leaves should be blanched for 5 minutes.
- Cook the onions in the oil until softened but not browned. Stir in the rice and allspice, and cook for 2 minutes more.
- Pour in the stock and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the rice is tender and has absorbed the liquid. Stir in the tomatoes, herbs, and season with salt and pepper.
- Spoon some of the rice in the center of each grape leaf, shiny side down. Fold in the sides and roll into a parcel.
- Pack the grape leaves tightly in a large saucepan; add the lemon juice and enough cold water to just cover. Place a heatproof plate on top so they don't unravel. Bring to a boil then reduce the heat; simmer for 30 minutes, adding water if necessary. Carefully drain then serve.
- Variation
- Vine Leaves with Lamb:
- Brown 9 oz (250g) lean ground lamb with the onions in step 1. Reduce the rice to ¾ cup and the stock to 1¾ cups.