Stuffed Vine Leaves

Method

1. Put 12 brined vine leaves in a bowl, cover with boiling water and leave 5 minutes to soften and lose their salt. Drain, rinse under cold water, pat dry and snip out the hard stems. Keep the torn or broken leaves aside for lining the pan.
2. Rinse 60 g short-grain rice in warm water, swirling and pouring off the cloudy water three or four times until it runs clear, then drain well.
3. Warm 0.5 tbsp of the olive oil in a small pan over medium-low heat and sweat 1 finely chopped onion with 0.5 tsp salt for 8 minutes, until soft and translucent but not coloured. Add 1 tbsp pine nuts and fry 2 minutes until pale gold.
4. Stir in the drained rice, 1 tbsp currants, 0.25 tsp ground allspice, 0.5 tsp sugar and 1 pinch black pepper, add 30 ml of the water and cook 2 minutes, stirring, until the liquid is taken up and the grains are glossy. Off the heat, fold through 1 tbsp chopped dill, 1 tbsp chopped parsley and 0.5 tsp dried mint, then spread out to cool for 10 minutes.