Ingredients

1x jar of preserved grape leaves or freshly harvested grape leaves

2x cups of rice

2x large tomatoes

Parsley

Onion

Garlic 

Raisins

Salt and pepper

Olive oil

Lemon

Instructions

1. Remove the grape leaves from the jar and soak them in a large bowl of hot water for a few minutes, subsequently draining and letting them dry.

2. If using fresh grape leaves, rinse after harvesting. Blanche the leaves in boiling water for a few minutes, then placing in an ice bath for a few minutes.

3. Saute the garlic and onion with olive oil, then add the rice to cook. Simultaneously, sautee the tomatoes and herbs, integrating the raisins at the end. Season to taste.

4. Mix this with the rice and set aside.

5. To stuff the grape leaves, lay one leaf flat on a cutting board or flat surface. Place one heaping spoon of the rice mixture into the centre of the leaf then delicately fold in the sides and roll firmly, tucking in the ends when finished.

6. To cook the stuffed leaves, line the bottom of a large pot with tomatoes, seasoning with salt and pepper. Arrange the stuffed leaves in rows, in alternating directions, in order to cover the entire circumference of the pot. Pack them tightly to ensure they do not float up nor unravel during the cooking process.

7. Drizzle each layer with olive oil as well as salt and pepper. Place an upside-down plate with a weight on top to hold the stuffed leaves in place as they cook. This could be a second plate or a bowl full of water.

8. Add enough water to entirely submerge the leaves in water and add some lemon juice, cover the pot and let cook on low heat for about thirty minutes, until the leaves feel tender.

9. Remove from heat and let cool for thirty minutes, squeeze fresh lemon juice before serving.