with currants, pine nuts & mint (makes approximately 40)
Ingredients
4 tablespoons olive oil, plus extra for frying
1 large onion, very finely chopped
150g short-grain or pudding rice
2 heaped teaspoons dried mint
1 teaspoon ground cinnamon
200ml boiling water
50g pine nuts
70g currants
about 50 large vine leaves in brine
1 lemon, sliced
200ml cold water
juice of 1 lemon
sea salt flakes and freshly ground black pepper
Method
Pour enough olive oil into a saucepan to coat the base and set over a medium-high heat. When the oil is hot, add the onion and cook for 6–8 minutes, until translucent and beginning to colour. Stir in the rice, mint and cinnamon and season generously with salt and pepper. Pour in the 200ml of boiling water and stir a few times, then partially cover the pan with a lid, reduce the heat to medium and cook for 6–8 minutes without stirring, until all the water has been absorbed. Take the pan off the heat and leave to cool completely.
Mix the pine nuts and currants into the cooled rice and season with salt and pepper. For ease and accuracy, weigh the filling mixture and divide it into 40 equal portions (about 20g per portion).
Cut off and discard the vine leaf stalks and lay out the leaves on a clean work surface. Shape 1 portion of filling into a cocktail sausage shape, then position this horizontally across the vine leaf. Fold the sides of the leaf over the ends of the filling, then roll up the leaf from the stalk end to completely enclose the filling. Repeat with the remaining vine leaves and filling, leaving about 10 spare leaves for lining the pan.
Select a frying pan or shallow flameproof dish with a lid (or use a baking tray as a lid) and line the base with a double layer of vine leaves to prevent the stuffed leaves from burning. Pack the stuffed vine leaves into the pan (placing them on top of each, as necessary). Lay the lemon slices on top and pour over the cold water and lemon juice. Season with salt and drizzle over 4 tablespoons of olive oil. Cover the pan with a lid, set it over a medium-low heat and cook gently for 45 minutes, checking after 30 minutes that there is enough moisture in the pan. Leave to cool completely, then serve at room temperature (or refrigerate if preferred, and remove from the fridge 20 minutes before serving).