Yolanchi (grape Leaves Stuffed With Rice)


3/4 cup Oil
8 Onions, finely chopped
1 can Stewed tomatoes
1/4 cup Lemon juice
2 Bell peppers, finely chopped
1 teaspoons Dill weed
2 Cups rice
1/2 bunch Parsley, finely chopped
Salt & pepper to taste
Bottled grape leaves (commercially available)


Sauté onions and green peppers in oil until wilted. Add seasonings and tomatoes. Simmer 5 minutes. Add rice and 2 cups boiling water. Cook until liquid is absorbed; add parsley and lemon juice. Allow to cool.
Place 1 teaspoon of mixture on each grape leaf. Roll, turning ends in. Arrange in pan, side by side, in layers. Combine lemon juice and 2 cups boiling water; add to pan. Cover with a heavy plate and bake at 350° F. for 40-45 minutes or until rice is cooked. Serve cold with lemon twists.