Stuffed Vine Leaves in Olive Oil

Directions

1. Blanch the vine leaves in boiling water to draw out the salt; cut away the thick stems.
2. Soften the onion and pine nuts in half a cup of the olive oil until pale gold.
3. Add the rice and stir for 3-4 minutes. Add the currants, spices, salt and pepper.
4. Pour in half a cup of hot water and cook until absorbed; take off the heat and stir through the dill and mint.
5. Once the filling has cooled, place a teaspoonful on the veined side of each leaf and roll tightly.
6. Line the base of a pan with torn leaves and lemon slices, then pack the rolls in snugly.
7. Pour over the remaining olive oil and the lemon juice. Set a plate on top and add hot water to just cover.
8. Cook over low heat for 45-50 minutes. Let them cool in the pan and serve at room temperature.