Vegetable Stuffed Grape Leaves

I never particularly liked the grape leaves

done this way, they had a tendency to be
dry and tasteless, however, Chef Kamal Al-Faqih,
in his book Classic Lebanese Cuisine,
unlocked the secret of a moist filling and
a really delicious taste. Making the stuffing
the day before and refrigerating overnight,
allowed the rice to swell which was often
the cause of the dryness. You can add more
lemon juice if needed. Also, cooking the
grape leaves in a liquid that has a tablespoon
of olive oil, made all the difference. I often add
more lemon juice.

Ingredients

1/2 cup toasted pine nuts
1 cup parboiled rice
1 1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup and 1/2 cup freshly squeezed lemon juice divided
1/3 cup plus 1 tablespoon extra virgin olive oil
1/2 cup currants
1/4 cup finely chopped fresh dilll
2 cups finely chopped parsley, use green leafy parts and tender stems
1 1/2 cups (peeled) finely chopped tomatoes
1/2 cup chopped scallion
1/4 cup finely chopped fresh mint or 2 teaspoons dry mint flakes
3 cups boiling water

Directions

Preheat the oven to 350 degrees Fahrenheit. Spread the pine nutes over a foil-lined baking sheet and toast in the center of the oven shaking the pan occasionally for 5 to 7 minutes or until golden brown. Cool before adding them to the filling.

Combine 1 cup parboiled rice, 1 1/4 teaspoons salt, 1/2 teaspoon ground black pepper, 3/4 cup freshly squeezed lemon juice and 1/3 cup extra virgin olive oil in a bowl. Mix well.
Add 1/2 cup currants, 1/4 cup finely chopped fresh dill,2 cups finely chopped parsley, 1 1/2 cups finely chopped tomatoes, 1/2 cup chopped scallion, and 1/4 cup chopped fresh mint (or 2 teaspoons dry mint flakes).
Mix well
Cover and refrigerate overnight.

Use fresh grape leaves, or frozen (just place in water and they are ready to roll) use scissors to cut off the stem. Soak in water, then drain in a colander.

To roll a grape leaf, place it flat on a board dull side facing you (the side with the raised veins) Place a teaspoon of filling near the stem end, shaped into a small sausage shape. Then fold the bottom of the leaf up and over the filling, then fold both sides right and left over the filling. Roll the leaf firmly and evenly up toward the tip of the leaf and set in a pan with the seam facing down so it wont unravel during cooking.

Once you have used all the stuffing, in the same bowl add 3/4 teaspoon salt, 1/2 cup freshly squeezed lemon juice, 1 tablespoon olive oil and enough boiling water to measure 3 cups. Pour over the stuffed grape leaves and top with a knob of butter.
Place a plate upside down over the top and simmer covered for 40 minutes.
Serve with yoghurt.
These can be frozen uncooked for up to two months. Freeze on a plastic lined tray uncovered, then store them in an airtight container. Thaw and cook as directed.