2 large onions finely chopped
3/4 cup of olive oil
1 cup of uncooked rice
1/4 cup of chopped nuts
1/4 cup of raisins
1 pinch of cinnamon
2 tablespoons of fresh parsley or basil
Salt and pepper to taste
Fresh grape leaves, washed and dried for 3 minutes or in conserva, washed and dried
1 lime cut into thin slices
2 cups of water
Yogurt and lime zest for serving
2 large onions finely chopped
3/4 cup of olive oil
1 cup of uncooked rice
1/4 cup of chopped nuts
1/4 cup of raisins
1 pinch of cinnamon
2 tablespoons of fresh parsley or basil
Salt and pepper to taste
Fresh grape leaves, washed and dried for 3 minutes or in conserva, washed and dried
1 lime cut into thin slices
2 cups of water
Yogurt and lime zest for serving
Fry the onion slowly in 1/2 cup of olive oil until it's soft
Add the rice and stir for 5 minutes
Add the nuts, raisins, cinnamon, parsley or basil, salt, and pepper
Cover and cook over low heat for 5 minutes
Remove from heat and reserve
Unfold a grape leaf with the shiny side facing down and place 1/2 tablespoon of filling near the stem
Fold the top edge of the leaf over the filling
Bring the sides of the leaf together and roll it up
Repeat until all the filling is used
Line the bottom of a saucepan with 4 grape leaves
Cover with the rolls, pressing them together gently
Place 3 thin slices of lime on top of each layer
Cover the final layer with more grape leaves
Drizzle 1/4 cup of olive oil and water over the top
Invert a plate over the rolls to keep their shape
Cook slowly for about 50 minutes with the saucepan covered
Remove from heat and let it cool
Place the rolls in a serving dish
Garnish with lime zest and serve with yogurt
Make about 36 rice rolls.
