Summary

Ingredients

• 150 g rice (short rain rice)
• 30 g pine nuts
• 25 g currants
• 50 ml olive oil
• 400 g onion (s), finely chopped
• 0.25 teaspoon ¼ black pepper
• 0.5 teaspoon ½ allspice, ground
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ clove powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon tomato paste
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped
• 250 g rape leaves, pickled
• 0.25 liter ¼ vegetable stock
• 2 tablespoon lemon juice

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Instructions

1. Fry the pine nuts in oil until golden brown, then add the onions and cook for about 10 minutes. Add the rice and cook for 3 minutes. Add tomato paste, the spices, currants, sugar, salt and enough water to evenly cover the contents of the pan. Bring to the boil with the lid closed, then turn off the stove and let everything stand for half an hour. Stir in dill and parsley and let cool.
2. Wash the grape leaves and blanch them in boiling water for 2 minutes, then drain in a colander. Line a shallow casserole with grape leaves.
3. Place a teaspoon of the filling on each vine leaf and roll it up tightly, folding the sides in. Layer the rolls close together in the pot and cover with grape leaves. Place a suitable plate upside down on top, pour in the vegetable stock and lemon juice. Put the lid on, bring to the boil and simmer over a low heat for an hour. Turn off the stove and let the rolls cool overnight.