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225 g/8 oz/1 medium can or packet of vine leaves, drained
175 g/6 oz/1.5 cups cooked long-grain rice
1 onion, finely chopped
100 g/4 oz dried apricots, finely chopped
50 g/2 oz sultanas (golden raisins)
A pinch of ground cinnamon
A pinch of allspice
15 ml/1 tbsp chopped mint
15 ml/1 tbsp lemon juice
300 ml/0.5 pt orange juice
150 ml water
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Method :
Rinse the vine leaves and pat dry on kitchen paper (paper towels). Arrange
a few leaves on the base of a deep casserole dish (Dutch oven). Mix
together the rice, onion, apricots, sultanas, spices, mint and lemon
juice. Place spoonfuls of the mixture on individual vine leaves and fold
up, then roll into tight parcels. Arrange half the parcels in a single
layer in the casserole dish, then cover with a few more vine leaves.
Repeat the layers with the remaining parcels and vine leaves. Pour in the
orange juice and water and bake in a preheated oven at 160°C/325°F/ gas
mark 3 for 1.5 hours, then either serve immediately or cool and chill
before serving. |