1 (1 lb.) jar vine leaves
1 1/2 tbsp. olive oil
1 med. onion, finely chopped
1/2 c. pine nuts
3/4 c. raw long grain rice
1/2 c. golden raisins
2 1/2 c. water
Lemon wedges for garnish
2 tbsp. finely chopped parsley
1/2 tsp. salt
Fresh ground pepper, to taste
1/2 tsp. cinnamon
2 med. tomatoes, peeled, seeded and chopped
Juice of one lemon
1/4 c. olive oil

Unfold the vine leaves and rinse them carefully under cold running water. Drain.

Heat the 1 1/2 tablespoons of oil in a saucepan. Add the onion and saute until limp. Add pine nuts a d cook over medium heat for 5 minutes. Add the rice, raisins, and 1 1/2 cups of the water. Cover and cook for 20 minutes or until all liquid is absorbed. Stir in parsley, salt, pepper, cinnamon and tomatoes.

With the stem end of the leaf toward you, place approximately 1 tablespoon of filling on each vine leaf. Fold up the stem end to enclose the filling. fold the sides to the center and roll to form a neat package. Do not try to secure the rolls with toothpicks, as they are fragile and will tear easily.

Place a thin layer of unfilled vine leaves in the bottom of a large, heavy saucepan. Tightly pack the rolls in the pan, seam-side down, in layers. Sprinkle each layer with some of the lemon juice and part of the 1/4 cup of oil. Add the remaining 1 cup of water and place a heavy kitchen plate on top of the rolls in the pan to weight them down.

Cover the pan. Bring rolls to a boil, then reduce the heat to simmer and cook for 30 minutes. Remove from heat and cool. Carefully remove the stuffed leaves and serve cold. Garnish with lemon wedges. Makes 6 servings.

NOTE: Dolmadakia can be frozen in a covered container. Thaw it in the refrigerator for 24 hours before serving.