Vine Leaf Parcels

2 x 225 g/8 oz canned or bottled vine leaves drained
salt
1/2 teaspoon ground turmeric
175 g/6 oz long-grain brown rice, well washed
1 tablespoon polyunsaturated vegetable oil
1 small onion, peeled and finely chopped
100 g/4 oz dried apricots, finely chopped
50 g/2 oz sultanas
pinch of ground cinnamon
pinch of ground allspice
1 tablespoon chopped taint
1 teaspoon lemon juice
300 ml/1/2 pint orange juice
150 ml/1/4 pint water

Unroll the vine leaves carefully and put them into a bowl of water to remove the preserving liquid. l'at them dry On absorbent kitchen paper. You will need about 30 leaves; reserve the remainder.

Bring a large saucepan of salted water to the boil and stir in the turmeric. Add the rice and simmer for 30 minutes or until the rice is just tender. Drain thoroughly and turn into a bowl.

Heat the oil in a small frying pan. Add the onion to the rice with the apricots, sultanas, spices, mint and lemon juice. Mix well together.

Take one vine leaf at a time. Place it flat on the work surface and put a heaped teaspoon of the rice mixture in the centre. Fold the base of the leafover the tilling, then fold over first one side, then the other. Fold over the top to make a neat parcel. Continue making parcels until you have used up all the filling.

Line a large frying pan with leftover vine leaves. Arrange the parcels, seam sides down, in a single layer in the pan. Cover the layer with more leaves, then make a second layer of parcels and cover them with leaves.

Pour on the orange juice and water and cover the pan. Cook gently over a low heat for 1 hour, adding a little boiling water from time to time, if necessary.

To serve warm, allow the parcels to cool slightly in the pan, then arrange uncooked vine leaves on a flat serving dish and carefully transfer the parcels to the dish. Serve immediately.

To serve cold, allow the parcels to cool completely in the pan, then arrange on top of uncooked vine leaves On a serving dish as above. Cover and chill.

SERVES 4