Stuffed vine leaves
Based on the recipe of my grandmother Danche
20-25 grape leaves (or 1 jar of bleached leaves)
2/3 cup of round-shaped rice
2 small onions
2-3 tablespoons of fresh dill
Salt and pepper
Neutral oil (sunflower, grape seed, rapeseed, other)
Finely chop the onion and grate the carrot. Stew them shortly in a little oil, covered. Then add the rinsed rice. Stir and cook for 1 minute. Then, pour half a cup of boiling water. Season the stuffing with salt, pepper and dill. Put the lid back and simmer until the rice absorbs the water.
Wash, stem and blanch the vine leaves for 1 minute. Put 1 tablespoon of stuffing on the base of each leaf and roll it up tightly like a bundle. Place the stuffed vine leaves in a saucepan, hugging them against each other. When all the vine leaf rolls are in the saucepan, cover them with a plate (small enough to fit in the pan). Its weight will prevent the rolls to come undone while cooking. Drizzle again with oil and fill the pan with hot water, covering the stuffed vine leaves up to 2/3. Cover the saucepan and bring to a boil.
Cook the stuffed vine leaves over low heat about 1 hour. Serve hot or warm, along with favorite sauce or yogurt (soy, cow, goat, other).