Stuffed Grape Leaves with Herbed Rice, Pine Nuts and Lemon

• 1 medium Yellow onion
• 90 ml Extra virgin olive oil
• 3 cloves Garlic
• 200 g Short-grain rice
• 40 g Pine nuts
• 50 g Raisin
• 20 g Fresh parsley
• 10 g Fresh mint
• ½ tsp Ground cinnamon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Lemon
• 40 pieces Grape leaves
• 600 ml Water

1. Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain well. Finely chop the onion and herbs, and crush the garlic. Juice the lemons.
2. Warm 2 tbsp of the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant. Tip into a mixing bowl and let cool for 2 minutes.
3. Add the rice, pine nuts, raisins, parsley, mint, cinnamon, 1 tsp of the salt, and the pepper to the bowl. Add the juice of 1 lemon and mix well. The filling should taste well seasoned and bright.
4. If the grape leaves are brined, rinse them well and pat dry; if they are fresh, blanch briefly in boiling water until pliable, then drain. Lay a leaf shiny-side down, place a small spoonful of filling near the stem end, fold in the sides, then roll up snugly. Repeat, keeping the rolls similar in size so they cook evenly.
5. Line the base of the pot with a few grape leaves to prevent sticking, then arrange the rolls seam-side down in tight layers. Stir the remaining olive oil with the remaining lemon juice, remaining salt, and the water, then pour over the rolls. The liquid should come just to the top layer; add a splash more water if needed.
6. Set a heatproof plate directly on top to keep the rolls submerged. Bring to a gentle simmer over medium heat, then reduce to low and cook for 45 to 55 minutes until the rice is tender and the leaves are silky. Rest off the heat for 10 minutes before serving warm or at room temperature with a little of the lemony oil spooned over.

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