2 cups (500 ml) jar vine leaves in brine

2 onions, chopped

1 red bell pepper, cored and finely diced

2 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

3/4 cup (180 ml) arborio or short-grain rice

1/4 teaspoon (1 ml) ground cinnamon

1 1/2 cups (375 ml) chicken broth

1/4 cup (60 ml) Zante currants

1/4 cup (60 ml) pine nuts, toasted and coarsely chopped

Grated zest of 1 lemon

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) chopped fresh mint

2 tablespoons (30 ml) chopped flat-leaf parsley

Salt and pepper

Drain and carefully separate the vine leaves. If necessary, cut off the stems with scissors. Set aside any damaged leaves.

While you prepare the stuffing, soak all the vine leaves in a large bowl of cold water, changing the water twice.

In a saucepan over medium heat, soften the onion, bell pepper and garlic in the oil. Add the rice and cinnamon and stir well to coat. Add the chicken broth and bring to a boil.

Continue cooking, stirring frequently, until all the broth has been absorbed, about 10 minutes. Add the remaining ingredients. Season with salt and pepper. Pour into a large bowl and let cool, stirring frequently.

Drain the vine leaves and pat them dry. On a flat work surface, lay 1 undamaged leaf veined side up. Place about 22.5 ml (1 1/2 tablespoons) of filling in the middle of the leaf. Fold the stem end of the leaf over the filling. Fold up the sides to hold in the filling and roll up tightly. Repeat for the remaining filling and leaves.

Place the stuffed vine leaves seam side down and side by side in a 9-inch round saucepan. You may have more than 1 row. Cover with the remaining leaves and cover with a plate.

With the rack in the middle position, preheat the oven to 180°C (350°F).

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