Stuffed Grape Leaves (Dolmades)
6-1/2 oz jar grape vine leaves in brine
1 cup medium grain rice
1 small onion, finely chopped
1 Tbsp olive oil
2 oz pine nuts, toasted
2 Tbsp currants or raisins
2 Tbsp chopped fresh dill
1 Tbsp finely chopped fresh mint
1 Tbsp finely chopped fresh parsley
1/3 cup olive oil
2 Tbsp lemon juice
2 cups chicken stock

Soak the vine leaves in cold water for 15 minutes, then remove and pat dry. Cut off any stems. Reserve some leaves to line the saucepan and discard any that have holes or look poor. Meanwhile, soak the rice in boiling water for 10 minutes to soften, then drain.
Place the rice, onion, olive oil, pine nuts, currants, herbs and salt and pepper, to taste, in a large bowl and mix well.
Lay some leaves vein-side down on a flat surface. Place 1 Tbsp of filling in the centre of each, fold the stalk end over the filling, then the left and right sides into the centre, and finally roll firmly towards the tip. They should resemble a small cigar. Repeat with the remaining filling and leaves.
Use the reserved vine leaves to line the base of a large, heavy-based saucepan. Drizzle with 1 Tbsp oil. Add the dolmades, packing them tightly in one layer, then pour the remaining oil and the lemon juice over them.
Pour the stock over the dolmades and cover with an inverted plate to stop the dolmades moving around while cooking. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes. Remove with a slotted spoon. Serve warm or cold.

Can't wait to try them. I hope I can find all the ingredients at the store.
Thank you!