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1
If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them.
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2
Make sure that the water penetrates well between the layers.
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3
Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain.
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4
If using fresh leaves, plunge a few at a time in boiling water for a couple of seconds only, until they become limp, then lift them out.
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5
Cut off and discard the stalks.
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6
For the filling, fry the onions in 3 tablespoons of the oil until soft.
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7
Add the pine nuts and stir until they are golden.
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8
Stir in the tomato paste, then add all the rest of the ingredients down to and including the chopped dill.
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9
Mix well.
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10
On a plate, place the first leaf, vein side up, with the stem end facing you.
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11
Put one heaped teaspoonful of filling in the center of the leaf near the stem end.
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12
Fold that end up over the filling, then fold both sides toward the middle and roll up like a small cigar.
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13
Squeeze the filled roll lightly in the palm of your hand.
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14
Fill the rest of the leaves in the same way.
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15
This process will become very easy after you have rolled a few.
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16
Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
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17
Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves.
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18
Put a small plate on top of the leaves to prevent them from unrolling, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally, a small coffee cupful at a time, as the liquid in the pan becomes absorbed.
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19
Let the stuffed grape leaves cool in the pan before turning them out.
