Stuffed Vine Leaves

Ingredients

250g preserved vine leaves
2 tbsp oil
1 onion, finely chopped
1/2 c short grain rice
1/4 c pine nuts
1/4 c currants
2 tbsp finely chopped parsley
1 tsp chopped fresh dill
3/4 tsp cinnamon
grated rind of 1 lemon
salt and pepper
1 c chicken or vegetable stock
1 lemon, thinly sliced

Method

Soak vine leaves in cold water for a few minutes, then rinse well under cold running water. Drop into a pan of boiling water and cook 2 or 3 minutes. Drain well.

Heat oil in a saucepan. Add onion and cook 5 minutes or until soft.

Add rice, pine nuts and cook until pine nuts begin to turn golden brown. Stir in currants, parsley, dill, cinnamon, salt, pepper, lemon rind and cook another 1 or 2 minutes. Remove from heat and allow to cool a little.

Place the shiny side of a vine leaf down on the work surface. Place a teaspoon of the rice mixture in the centre of each leaf. Fold the stem up over the filling, the fold the sides over. Roll up like a cigar. Squeeze the roll in the palm of your hand to give it a firm shape. Similarly, roll up remaining leaves.

Place the vine leaves with the seam side down, in a heavy saucepan. Put lemon slices between layers of leaf rolls. Add the stock. Cover rolls with a plate turned upside down. This helps in retaining their shape during cooking.

Cover saucepan with a lid, bring to a boil, then lower heat and simmer till most of the liquid has been absorbed, about 1 1/4 hours.

Pile rolls on a serving dish and serve warm or chilled.

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