Stuffed vine leaves (Makes 6 servings):

  • 1 cup olive oil.
  • 2 medium onions, chopped.
  • 1 cup rice.
  • 4 Tablespoons dill chopped.
  • 2 Tablespoons parsley chopped.
  • 3 Spring onions chopped.
  • 1/2 tea spoon dried mint.
  • 60 Verde grape leaves, thawed.
  • Salt and pepper.
  • 1⁄4cup fresh lemon juice.

  • Heat ½ cup oil in a pot.
  • Add onions and cook until soft, 3-4 minutes.
  • Add rice, 3 cups water, season with salt and pepper, and bring to a boil and cook for 3minutes.
  • Stir in dill, parsley, and mint.
  • Coat the bottom of a pot with oil.
  • Stuff Verde Vine Leaves with the mixture and place them in the pot.
  • Add lemon juice and water to cover the wrapped vine leaves and bring to a boil.
  • Reduce heat to medium.
  • Low for 20-30 minutes.
  • Serve at room temperature or cold.