Site İçi Arama 
Ingredients
- 500g brined vine leaves
- 1.5 cups Orlon Rice
- 2 onions
- 1/2 cup olive oil
- 2 tablespoons pine nuts
- 2 tablespoons currants
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried mint
- 1 teaspoon dried dill
- 1 lemon
- 2 cups hot water
How to Make Stuffed Vine Leaves
Stuffed vine leaves with olive oil is one of our most beloved traditional dishes, requiring patience but always worth the effort. The quality of the rice, the aroma of the olive oil and the balance of the filling are key to this recipe.
1. Soak the brined vine leaves in hot water for 5-10 minutes to remove excess salt, then drain.
2. Finely chop the onions and saute in olive oil until soft.
3. Add pine nuts and toast lightly.
4. Add the rice and stir to coat with oil.
5. Add currants, sugar, spices, dried mint and dill.
6. Pour in 1/2 cup of hot water and cook on low heat until the water is absorbed.
7. Remove from heat and let the filling cool.
8. Place a vine leaf shiny side down, add a teaspoon of filling, fold the sides and roll tightly.
9. Line the bottom of a pot with extra vine leaves.
10. Arrange the rolls in layers, seam side down.
11. Drizzle with remaining olive oil and lemon juice, pour in 1.5 cups of hot water.
12. Place a plate on top to keep them in place.
13. Cook on low heat for 40-45 minutes until tender.
14. Leave to cool in the pot before serving.
