Stuffed Vine Leaves in Olive Oil

Ingredients

• ½ kg vine leaves pickled in brine
• ½ kg rice
• 2 bunches spring onions
• 1½ glass olive oil
• 4 glasses water
• 2 tablespoons pine nuts
• 1 bunch dill
• 1 bunch parsley
• salt, black pepper and spices

Procedures

1. Place the vine leaves in boiling water in order to remove their salt.
2. Put ½ 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.
3. Add water, spice, salt, chopped parsley and dill, black pepper, and pine nuts.
4. Pour in ½ glass olive oil and cook gently while still stirring.
5. Put aside to cool.
6. Cut off the stalks of the leaves and place stalks on the bottom of the pan where the cooking will be done, over these put one layer of vine leaves.
7. Place ½ tablespoon of the filling on each leaf, roll and line up in the pan.
8. 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.