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1
If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them.
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2
Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water.
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3
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
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4
Pour boiling water over the rice and stir well, then rinse under the cold tap and drain.
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5
Mix the rice with the chopped tomatoes, onion or scallions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
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6
Stuff the grape leaves with this mixture: Place each leaf on a plate, vein side up.
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7
Put one heaping teaspoonful of filling in the center of the leaf near the stem end.
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8
Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar.
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9
Squeeze lightly in the palm of your hand.
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10
Fill the rest of the leaves in the same way.
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11
This process will become very easy after you have rolled a few.
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12
Pack the stuffed leaves tightly in a large pan lined with tomato slices or leftover, torn, or imperfect grape leaves, occasionally slipping a whole clove of garlic in between them if you like.
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13
Mix the olive oil with 2/3 cup water.
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14
Add the sugar and lemon juice, and pour the mixture over the stuffed leaves.
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15
Put a small plate on top of the leaves to prevent them from unwinding, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a coffee-cupful at a time, as the liquid in the pan becomes absorbed.
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16
Cool in the pan before turning out.
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17
Serve cold.
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18
Add 3 tablespoons raisins or currants and 4 tablespoons pine nuts to the filling.
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19
Mix 1/4 teaspoon powdered saffron or turmeric with the olive oil and water before pouring over the stuffed grape leaves.
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20
Soak about 1/4 cup dried chickpeas in water overnight.
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21
Then crush them in a mortar and add them to the filling.
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22
In this case use 1/4 cup less rice.
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23
You may also use drained canned chickpeas.
