Directions

1. In a bowl, mix rice, onion, tomato, Parsley, olive oil, salt, pepper, and allspice.

2. Lay one grape leaf flat, shiny side down. Add 1 tsp of filling near the stem.

3. Fold the sides over and roll tightly into a small cylinder.

4. Line the bottom of a pot with extra grape leaves.

5. Arrange the stuffed leaves in layers.

6. Pour lemon juice, a drizzle of olive oil, and enough water to cover.

7. Place a plate on top to hold them down.

8. Cover and simmer for 25–30 minutes, until rice is tender.