Ingredients

• 50 vine leaves
• One medium onion
• 2 cups parboiled short grain rice
• Currants
• Pinenuts
• Parsley
• Dill
• Mint
• Pepper & Salt

Method

Select young, large leaves. Cut stems level with leaves. Blanche by pouring over boiling water and set aside to cool while making stuffing. This makes the leaves supple to roll. Gently  fry one large finely chopped onion in a little olive oil. When slightly browned add to parboiled rice. Add a handful of currants and another of pinenuts. Finely chop parsley, mint and dill and add to mixture. Season well with freshly ground pepper and salt to taste. Take a leaf and place it face down on a board. Place a large teaspoon of mixture on the middle of the leaf and fold in the sides. Roll up into a neat parcel. Squeeze firmly. Place side by side into a small heavy bottomed casserole lined with leaves until all mixture is used up. Just cover rolls with water and put on to simmer very gently for 45 minutes. Turn off and leave to cool in pot.  The rolls will continue to absorb moisture. Serve with plain Greek yoghurt.