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1
Unroll the vine leaves carefully and put them into a bowl of water to remove the preserving liquid.
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2
Pat them dry on absorbent kitchen paper towel.
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3
You will need about 30 leaves; reserve the remainder.
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4
Bring a large saucepan of salted water to boil and stir in the turmeric.
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5
Add the rice and simmer for 30 minutes or until the rice is just tender.
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6
Drain thoroughly and turn into a bowl.
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7
Heat the oil in a small frying pan.
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8
Add the onion to the rice with the apricots, sultanas, spices, mint and lemon juice.
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9
Mix well together.
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10
Take one vine leaf at a time.
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11
Place it flat on the work surface and put a heaped teaspoon of the rice mixture in the centre.
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12
Fold the base of the leaf over the filling, then fold over the first one side, then the other.
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13
Fold over the top to make a neat parcel.
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14
Continue making parcels until you have used up all the filling.
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15
Line a large frying pan with leftover vine leaves.
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16
Arrange the parcels, seam sides down, in a single layer in the pan.
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17
Cover the layer with more leaves, then make a second layer of parcels and cover them with leaves.
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18
Pour on the orange juice and water and cover the pan.
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19
Cook gently over low heat for 1 hour, adding a little boiling water from time to time, if necessary.
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20
To serve warm, allow the parcels to cool slightly in the pan, then arrange uncooked vine leaves on a flat serving dish and carefully transfer the parcels to the dish.
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21
Serve immediately.
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22
To serve cold, allow the parcels to cool completely in the pan, then arrange on top of uncooked vine leaves on a serving dish as above.
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23
Cover and chill.
