Authentic Vegetarian Stuffed Grape Vine Leaves

If using fresh vine leaves, blanch them in boiling water for 3-5 minutes until softened. If using preserved leaves, rinse thoroughly to remove any brine.

Rinse the rice under cold water until the water runs clear, then drain.

In a bowl, mix the rice with the chopped dill, mint, parsley, onion, garlic, allspice, salt, and pepper.

Lay a vine leaf flat and place a spoonful of the rice mixture in the center. Fold in the sides and roll up tightly.

Repeat with the remaining leaves and rice mixture.

Arrange the stuffed vine leaves in a large pot. Drizzle with olive oil and the juice of one lemon, then add enough stock (or water) to just cover the leaves.

Cover and simmer for about 1.5 hours, or until the leaves are tender and the rice is cooked. Check occasionally and add more stock or water as necessary.

Squeeze over the remaining lemon juice before serving and add additional salt and pepper if required.