Stuffed Grape Leaves

Ingredients

• 1 jar grape leaves or 500 gr. fresh grape leaves, boiled and rinsed

Filling

• 2-1/2 C rice, rinsed and drained
• 2 large onions, chopped
• 1/2 C  fresh parsley, chopped
• 1/2 C fresh mint, chopped
• 1/2 C fresh dill, chopped
• 4 Tbs pine nuts
• 4 Tbs dried currants
• 1/4 tsp cinnamon
• 4 Tbs oil
• 1/2 C water
• 3/4 C lemon juice, divided
• 1 tsp salt
• black pepper

Directions

1. In  a saucepan cook onions. 
2. Add pine nuts, fry in low heat.
3. Add rice and warm water, simmer for a few minutes.
4. Stir in  half of the lemon juice. Remove from heat.
5. When  rice is cool, add parsley, mint, dill, soaked and drained currants, cinnamon, salt and pepper.
6. Take one leaf, shiny side down. Put 1 full tsp of  rice mixture on the larger end of the leaf. Fold the two sides over and roll it on like a cigarette.
7. Place the filled leaves in a large pan, one close to the other, to prevent from opening while cooking.
8. Pour remaining lemon juice and  2 Tbs of oil.
9. Cover the stuffed  leaves with the unused leaves and  about 4 C water.
10. Put a heat-proof plate on top .
11. Cover the pan with a lid and simmer for about 30 minutes.
12. Serve cooled, accompanied with yogurt.