STUFFED GRAPE LEAVES

Preparation Method :

• Put the rice with a pinch of salt and water in a saucepan, bring to a boil.
• Simmer to low flame for about 15 minutes or until tender. Drain well, put in a bowl and set aside to cool.
• Heat 2 tablespoons of the oil in a large skillet, when hot add the onion and garlic and cook for about 5 minutes until softened.
• Add the onions to the rice with the pine nuts, currants, scallions, mint, dill and parsley. Season with a little salt and pepper, mix the ingredients together.
• Place 1 grape leaf on a work surface with the vein-side upward. Put a little filling on the base of the leaf and fold up the bottom ends of the leaf.
• Fold the sides of the leaf into the centre then roll up the leaf around the filling. Squeeze the packet gently to seal.
• Continue with the balance grape leaves and the ingredients have been used up.
• Put the stuffed leaves, seam-side down and in a single layer, in the casserole, packing them as close together as possible.
• Mix the remaining oil and the lemon juice with half a cup of water and pour into the casserole.
• Place a large plate over the grape leaves to keep them in place, then cover the casserole with a lid. Bring to a simmer for about 30 - 45 minutes.
• Leave the grape leaves to cool in the liquid. Serve the grape leaves warm or chilled, with lemon wedges.