- 200 g (7 oz) packet vine leaves in brine
- 200 g (9
- Soak the leaves in cold water for 15 minutes, then pat dry. Cut off any stems. Keep some leaves to line the pan. Discard any with holes.
- Meanwhile, soak the rice in boiling water for 10 minutes to soften, then drain. Mix together the rice, onion, olive oil, pine nuts, currants, herbs and add salt and pepper to taste.
- Lay some leaves,