Ingredients:
1 (8-ounce) jar preserved vine leaves
1/3 cup fresh dill
1/3 cup fresh parsley
1/3 cup fresh mint
1 cup short grain rice, rinsed
1 cup canned chopped tomatoes, juices drained, divided
1 medium onion, grated
1/4 cup extra-virgin olive oil
Salt, to taste
Freshly ground pepper, to taste
Dash of chili powder
2 lemons, sliced

Preparation:
Pull vine leaves gently apart. Place in a large bowl. Soak in boiling water to cover for 10 minutes.
Finely chop dill, parsley, and mint.
In a medium bowl, mix rice, herbs, 3/4 cup tomatoes, onion, olive oil, salt, pepper, and chili powder.
Drain grape leaves and place on a work surface vein side up. Cut excess stem from the bottom of each leaf. Place
one tablespoon of rice mixture in the middle of a leaf.
Shape the filling to the width of a pencil across the center of each leaf. Roll up, starting at the bottom, tucking
in the sides of the leaf as you go to make an envelope.
Try to roll loose enough so that the leaf will not burst as the rice cooks and expands inside. Continue with the remaining leaves.
Stack rolls seam side down in a heavy saucepan that is large enough to accommodate all of the rolls snugly in one layer. Pour boiling water over rolls until they are almost,but not completely, covered. Add the remaining 1/4 cup tomatoes and salt and pepper to pan. Place a dish upside down on top of leaves to keep them submerged in water. Cover pot and simmer on low heat until rice is fully cooked and leaves are tender, about 1
to 1 1/2 hours.
Test leaves by cutting one in half and sampling rice's doneness.
Rice should be fully cooked when water has been absorbed.
If liquid disappears before rice is fully cooked, add more boiling water 1/2 cup at a time until it is finished.
Serve with lemon slices. May be served warm, at room temperature,
or cold.
Serves 4 to 6. Makes 25 to 30.