Courtesy of PureZing

INGREDIENTS:

1 jar of brined grape leaves
¼ cup extra virgin olive oil
1 cup minced onion
½ cup pine nuts
1 cup uncooked jasmine rice
½ cup chopped raisins
¼ cup minced fresh parsley
2 Tablespoons chopped fresh chives
2 Tablespoon chopped fresh tarragon
1 Tablespoon chopped fresh oregano
1 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon salt
2 ¾ cups organic, free-range chicken stock (divided)
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil

DIRECTIONS:

Drain grape leaves of brine. Gently remove them from the jar, and separate them. Rinse the leaves and soak them in a bowl of cold water.

In a skillet over medium heat, add the olive oil and sauté the onion until soft. Add pine nuts, rice and chopped raisins, and stir for several minutes to cook and blend flavors. Add the parsley, chives, tarragon, oregano, lemon zest, cinnamon, cardamom, salt and 2 cups of chicken stock. Stir to blend.

Bring to a simmer but do not stir. Cover and lower heat, letting rice cook about 20 minutes till rice is cooked and liquid is absorbed. Remove from heat and fluff with a fork. Let cool.

Drain the grape leaves and pat dry. Lay on a clean dish towel.

With stem end towards you, place one rounded teaspoonful of rice mixture on center of leaf. Fold sides of leaves over the mixture in the middle and roll the stem end away from you till a neat ‘package’ is formed. Place the finished leaf seam side down on a plate.

Repeat with the remaining rice mixture and leaves.

Line the bottom of a 3-quart saucepan with some torn grape leaves. Place the ‘packages’ on top of the torn leaves to form a layer and drizzle with fresh lemon juice.

Place more torn or ripped grape leaves on top of the first layer, and form another complete layer of ‘packages’. Drizzle with lemon juice. Continue to layer the ‘packages’ topping with the last torn grape leaves.

Pour the remaining chicken broth, olive oil and lemon juice over the layers in the pan. Cover the pan and place on medium heat. Gently cook for 45 minutes with the liquid barely simmering.

Remove from the heat, and let cool.

Arrange on a serving platter and serve warm or room temperature with wedges of lemon.

(Can be made up to three days in advance: covered and refrigerated)