-
1
In a small saucepan, combine vinegar and sugar.
-
2
Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes.
-
3
Let cool in pan.
-
4
In a medium saucepan, bring 6 cups of water to a boil.
-
5
Add 1 1/2 cups of the rice, and salt.
-
6
Boil until rice is al dente, about 10 minutes.
-
7
Drain and let rice cool.
-
8
In a medium skillet over medium-low heat, heat oil and add onions.
-
9
Saute until golden, about 10 minutes.
-
10
Add raisins and barberries and saute a minute or two.
-
11
Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour).
-
12
Save remaining syrup.
-
13
Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot.
-
14
On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem.
-
15
Fold over both sides of leaf and roll up to close.
-
16
Place seam side down in pot, continuing until there is a single tightly packed layer.
-
17
Scatter half the apricots and prunes on top.
-
18
Make a second layer and scatter remaining fruit on top.
-
19
Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves.
-
20
Place small heat-proof plate on leaves as weight.
-
21
Cover pot tightly, bring to a boil, then reduce heat to low.
-
22
Simmer until leaves are tender, about 1 hour.
-
23
Serve warm or at room temperature.
