| 1 |
Rinse the leaves. Blanch in boiling water for 2-3 minutes. Drain in a colander and rinse under cold water. Snip off any stems. |
| 2 |
To make the stuffing, heat 60 ml/2 fl oz of the oil in a pan. Add the pine nuts and stir until lightly golden. Add the onion and spring onions and cook gently for about 10 minutes, until transparent. Stir occasionally. Add the dry rice and stir over the heat for 2 minutes. Stir in the herbs, currants, salt and pepper to taste, and half the water. Cover tightly and cook over the low heat for about 10 minutes, until the water is absorbed. Set aside. |
| 3 |
To fill the rolls, place the leaf, smooth-side down, on a plate and put a heaped teaspoon of the stuffing in the middle. Fold the stem end over the stuffing, fold in the sides and roll to the end of the leaf. |
| 4 |
Line the base of a heavy saucepan with whole or damaged leaves and pack the rolls closely in layers, with the end of the leaf facing down. Sprinkle each layer with the remaining olive oil and the lemon juice. When completed, pour in the remaining water, cover with more leaves and invert a heavy plate on top. Cover the pan, bring to the boil, reduce the heat and simmer gently for 50 minutes. Leave to cool, still covered. |
| 5 |
Remove the rolls carefully onto a serving dish. Cover and refrigerate for several hours before serving. Garnish with the lemon slices. Serve with yogurt for dipping, if desired. |
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