350-400 gr. grape leaves
2 cups carolina rice
2 cups oil ( 1 cup olive oil and 1 cup can oil )
2 lemons ( freshly squeezed )
1/2 tsp salt
1/2 tsp pepper
1 bunch of dill
1/2 bunch of spearmind
3 tsp sugar
700 gr. onions
In a mixing bawl prepare the filling mix by combining the thinly chopped onions, dill, spearmind, freshly squeezed lemon juice, the rice, salt, pepper and sugar and 1 of the 2 cups of oil.
Place a grape leave of the work surface with the shiny side down. Remove the small stem and stuff each leave with a tablespoon of filling while keeping at least 1 cm from each side of the leave, without filling. Fold the edges and roll each leave until it is completely rolled up.
Once the grape leaves are stuffed, in a large non stick saucepan arrange the stuffed grave leaves one side by side figthy packed. Continue in layers until all are inside the saucepan. Pour on top the remaining juice of the filling and enough water to cover the leaves with a dish (resistant to heat ) to keep them in place. Cover with lid, bring to boil, reduce heat to low and simmer over low heat for about an hour or 70 minutes. Check if the rice is cooked. If not, cook another 10 minutes.
Can be kept for 5-6 days in fridge. Serve at room temperature.