Preparation :
Place the vine leaves in boiling
water in order to remove their salt. Put 1/2 glass olive oil and chopped onions
into a pan and saute over moderate heat while stirring with a wooden spoon, add
the washed rice and continue to stir. Add water, spice, salt, chopped parsley
and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and
cook gently while still stirring. Put aside to cool. Cut off the stalks of the
leaves and place stalks on the buttom of the pan where the cooking will be done,
over these put one layer of vine leaves. Place 1/2 tablespoon of the filling on
each leaf, roll and line up in the pan. After all the leaves are stuffed, cover
the entire surface with a layer of leaves and pour the water, the remaining
olive oil and lemon juice over and cook on moderate heat. When the leaves become
tender remove from heat, and put on a serving plate after they have cooled down.
Decorate the plate with lemon slices, serve along woth the remaining lemon juice
if desired. |