# Place the pickled grape leaves into water, and rest it overnight. So there is no need to boil them the day after.
# Put the
olive oil into a pot, and roast the raisins and kernels with that oil, and put them into a separate plate.
# Put the diced
onions into the same oil, and cook over medium heat until they turn to pink.
# Add
rice onto the
onion, sauté for a while and then add 2 + 1/2 cups water in it. Cover the lid on and cook for 5 minutes.
# Uncover the lid, add
pepper paste, black
pepper, and roasted raisins and pine kernels, finely sliced parsley and dill, dried mint and salt in it. Stir gently without breaking the
rice. Turn off the heat, and rest the pot by covering its lid on for 10 minutes to steep.
# Get the grainy sides of the grape leaves upside, place the stuffing into the wide side of the leaves, close the upper side at first and then the edges then and roll it. Place them onto the pot by getting their ends downside.
# Roll all of the grape leaves by this method and place them into the pot.
# Place them over a large heat and turn the heat to low, cover the lid on and cook it for 15 minutes without water addition. Then add 1 + 1/2 cups hot water in it and cook for 30 more minutes.
# Turn the heat off and wait for the vapour rains, then serve cold or warm with
lemon slices.
