7 oz. (drained) grape leaves
1 1/4 lbs. onions, diced
1/3 c. pine nuts
1 1/4 c. chopped parsley - save stalks
1/3 c. currents
1 1/4 c. rice
1/2 c. olive oil
1 lemon

SPICES:

1/2 tsp. salt
1/8 tsp. basil
1/4 tsp. pepper
3/4 tsp. mint leaves
1/8 tsp. cinnamon
1/2 tsp. dill

Cook onion until translucent in 1/4 cup oil over medium heat. Remove from heat; add parsley, pine nuts, rice, currents and spices. Mix.

Rinse grape leaves. Separate leaves and stuff one-by-one: Lay leaf flat; cut off stem; put a spoonful of filling near the stem end; fold in sides; roll into small cylinder.

Note: If grape leaves are not large enough to contain the filling in one, then use two together.

Put 1/4 cup oil in bottom of a 4 quart pot and spread parsley stalks. Pack the stuffed grape leaves in layers, squeezing lemon juice on each layer. Place an unbreakable plate in the pot as a weight atop the stuffed grape leaves. Pour in boiling water to the level of the plate. Cover pot and simmer 1 1/2 hours. Allow to cool in the pot. Transfer to storage or serving container and refrigerate. Makes one dish of 40.