1.5 cups rice
1/4 cup olive oil
2 a pinch of ground allspice
1/2 teaspoon salt
2 tablespoons sliced almonds and/or pine nuts
2 tablespoons chopped fresh parsley
juice of 1 lemon (1-2 tablespoons)
1 jar grape leaves
Heat the oven to 180 degrees .
Thinly slice the onion, and fry it in a pot along with the pine nuts/almonds in the 1/4 cup olive oil, until the onion is translucent.
Add the rice, salt, allspice, parsley and lemon.
Drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready.
Line the bottom and sides of a pie pan with two layers of leaves, letting them hang several inches over the side of the pan — they’ll be folded upward to cover the top.
Spread half the rice into the grape leaf bed. Spread another layer of leaves on top of that rice — again, about 2 leaves thick — and then top with the rest of the rice.
Place a few grape leaves on top of the pie, fold the leaves hanging over the sides of the pan upward over the pie as well, and top with a few more grape leaves. Pour 2.5 cups of hot water into the pan. Cover the whole thing with foil or a lid, in order to keep the moisture inside as it bakes.
Bake in the oven for an hour and a half. Make sure there is still some moisture in the pan as it cooks. If your water evaporates entirely and the grape leaves on the top of the pie dry out, no worries: Flip the grape leaf loaf, add some more water into the pan, cover and stick back in the oven.