Put finely chopped onion into a large pan. Pour 1/2 cup olive oil onto and saute 1-2 minutes. Then, add the rice. Put granulated sugar, salt and black pepper and saute until 1 minute. Then, put finely chopped dill, parsley, pine nuts and currants. Mix thoroughly with a spoon. Finally, add 1 cup hot water. Cook low heat until water is absorbed, leave to cool.
On the other hand, leave to leaves for 5 minutes into hot water. Then 2-3 water rinse. Put leaves onto the kitchen counter. Put the rice mixture onto leaves, follow the insructions at photo 7-8-9-10-11.
Place stuffed vine leaves side by side into a large saucepan. Put lemon slices onto them and close the porcelain plate. Add 1-1.5 cups hot water and 1/4 cup olive oil. Close the lid of the pot. Cook on low heat for about 40 minutes.
Rice wrapped with olive oil grape leaf after cooking, remove from heat. Leave to cool and serve.
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