Stuffed vine leaves vegetarian

Ingredients for 1 servings:

• 150 g rice (short grain rice)
• 30 g pine nuts
• 25 g currants
• 50 ml olive oil
• 400 g onion(s), finely chopped
• ¼ tsp black pepper
• ½ tsp allspice, ground
• ½ tsp cinnamon powder
• ½ tsp sweet paprika powder
• ½ tsp clove powder
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp tomato paste
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 250 g pickled vine leaves
• ¼ liter vegetable broth
• 2 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 14 hours 20 minutes

Fry the pine nuts in oil until golden brown, then add the onions and sauté for about 10 minutes. Add the rice and sauté for 3 minutes. Add the tomato paste, spices, currants, sugar, salt, and enough water to just cover the contents of the pot. Bring to a boil with the lid on, then turn off the heat and let it steep for half an hour. Stir in the dill and parsley and let it cool. Wash the vine leaves and blanch them in boiling water for 2 minutes, then drain them in a colander. Line a shallow roasting pan with vine leaves. Top each leaf with a teaspoon of filling and roll tightly, tucking in the sides. Stack the rolls tightly in the pot and cover with vine leaves. Place a suitable plate upside down on top, pour in the vegetable stock and lemon juice. Cover, bring to a boil, and simmer over low heat for one hour. Turn off the heat and let the rolls cool overnight.