1/2 bunch flat-leaf parsley, finely chopped
1/4 bunch mint, finely chopped
1 onion, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon pine nuts, roasted
1/2 teaspoon ground allspice
2 tablespoons olive oil
2 lemons, juiced
100g (1/2 cup) Rice
200g preserved vine leaves, (see note) rinsed, stalks discarded
one small yogurt
To make filling, combine all the ingredients except vine leaves in a large bowl. Season with salt and pepper.
Place a vine leaf, smooth-side down, on a work surface and place 2 teaspoons filling in the center along the base of the leaf. Fold in both sides, then roll up fairly tightly to enclose filling. Repeat with remaining leaves and stuffing. Makes about 40.
Tightly pack stuffed vine leaves in a deep pan. Strain reserved liquid over pan, then weigh down stuffed leaves with a large plate; this will help to prevent the leaves from coming apart and keep their shape. Pour enough water around plate to almost cover vine leaves, then pour tomato sauce over it to cover the wine leaves. Cook over low heat for 40 minutes or until rice is tender. Cool.
Serve drizzled with oil, pan juices and yogurt. You can serve them with yogurt-cucumber-dill salad.