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1
cook onions with olive oil until all water from onions is absorbed
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2
wash rice in cold water and rinse in a colander to remove all water
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3
add rice into rice mixture and cook for 5 minutes
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4
roasted pine nuts (I put on top of stove in a small sauce pan with one tablespoon butter. Watch carefully because they can brown quickly. put on low heat until they are golden brown and then immediately take off heat)
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5
mix in pinced parsley , roasted pan nuts, ground allspice cinnamon and salt and pepper into onion mixture
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6
let onion mixture cool
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7
roll grape leaves tightly with onion filling
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8
put a flat layer of grape leaves at the bottom of pan ( I use a 10 quart pan). this will prevent the rolled grape leaves from burning
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9
place rolled gape leaves close together in the pan
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10
cover with one cup of water and juice of one lemon
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11
cover with a heat heat resistant plate to hold rolled grape leaves tightly together
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12
bring to boil and then lower heat and simmer for one hour (check after 45 minutes to make sure you don't need to add more water)
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13
when all water is absorbed , turn off heat, and let grape leaves cool
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14
place in refrigerator util cold... do NOT take the plate off the grape leaves until they are cold otherwise they will discolor)
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15
Carefully remove grape leaves from pot and place on a plate in a concentric pattern. . garnish with lemon slices.
