Stuffed Vine Leaves

The recipe

Instructions

1. 1
   Rinse the vine leaves. Drop in boiling water for 30 seconds, drain, separate.
2. 2
   Mix rice with chopped onion, herbs, lemon juice, half the olive oil, allspice and salt.
3. 3
   Lay a leaf vein-side up. Place a tablespoon of filling near the stem. Fold sides in, roll tight.
4. 4
   Pack tightly into a wide pan, seam-side down. Pour over remaining oil, lemon juice and stock.
5. 5
   Place a plate on top to weight. Simmer 40 minutes. Cool in the pan. Serve warm or cold with yogurt.

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