2 medium onions, finely chopped
2 carrots, grated
5 tomatoes, peeled and diced
2 cups rice
1/2 cup parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh coriander, finely chopped
salt and freshly ground white pepper, to taste
2 tablespoons lemon juice
1/2 cup sunflower oil
1 pound vine leaves
Mix the vegetables, rice and
herbs. Add the lemon juice and some of the oil. With a
sharp knife, remove stalks of vine leaves and reserve.
Spread each vine leaf on a smooth surface, shiny side
facing down. Place a pencil-thin amount of the vegetable
mixture in each leaf. Fold in the right and left sides and
roll up tightly.
Put the vine stalks in a pot and
place the stuffed vine leaves closely packed on top. Cover
with salted water and the remaining oil. Cover and simmer
gently over a moderate heat for 30 minutes. Remove vine
leaves from pot and place on a platter.