Recipe courtesy of Robert and Carolyn Black, Trans World Travel Writers
2.0 medium onions, finely chopped
2.0 carrots, grated
5.0 tomatoes, peeled and diced
2.0 cups rice
0.5 cup parsley, finely chopped
1.0 tablespoon fresh dill, finely chopped
1.0 tablespoon fresh coriander, finely chopped
salt, to taste
white pepper, freshly ground, to taste
2.0 tablespoons lemon juice
0.5 cups sunflower oil
1.0 pound vine leaves
Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.
Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.