Recipe
Preparation
For vine leaves used in traditional dishes prepared on special occasions such as weddings, military send-offs, religious nights, Hıdırellez, and after pilgrimage, brined leaves are soaked in water overnight. Fresh leaves are blanched briefly before use.
Finely chop approximately four onions and sauté them in oil. Add 2 cups of rice and continue sautéing. Stir in tomato paste, salt, and optional spices (such as dried mint and black pepper). Add a small amount of water and cook until the rice mixture is partially done. Shortly before removing from the heat, add finely chopped parsley and dill. Let the filling rest.
Place a small amount of the prepared filling lengthwise on each vine leaf, fold in the sides, and roll tightly into thin cylinders. Arrange the rolls neatly in a pot. Place a flat porcelain plate on top to prevent them from opening. Add hot water, oil, and salt, then cook over low heat.
Allow to cool and serve with lemon.