Ingredients
1 1/2 pounds chopped onions
3/4 cup olive oil
1/2 cup rice
3 tablespoons pine nuts
1/4 cup chopped parsley
yikes. I don’t know.. do to taste. I think maybe a tablespoon or more allspice
1 teaspoon cinammon
1 teaspoon salt and pepper to taste
Preparation
cook onions with olive oil until all water from onions is absorbed
wash rice in cold water and rinse in a colander to remove all water
add rice into rice mixture and cook for 5 minutes
roasted pine nuts (I put on top of stove in a small sauce pan with one tablespoon butter. Watch carefully because they can brown quickly. put on low heat until they are golden brown and then immediately take off heat)
mix in pinced parsley , roasted pan nuts, ground allspice cinnamon and salt and pepper into onion mixture
let onion mixture cool
roll grape leaves tightly with onion filling
put a flat layer of grape leaves at the bottom of pan ( I use a 10 quart pan). this will prevent the rolled grape leaves from burning
place rolled gape leaves close together in the pan
cover with one cup of water and juice of one lemon
cover with a heat heat resistant plate to hold rolled grape leaves tightly together
bring to boil and then lower heat and simmer for one hour (check after 45 minutes to make sure you don’t need to add more water)
when all water is absorbed , turn off heat, and let grape leaves cool
place in refrigerator util cold… do NOT take the plate off the grape leaves until they are cold otherwise they will discolor)
Carefully remove grape leaves from pot and place on a plate in a concentric pattern. . garnish with lemon slices.
