Waraq 'Inab Grape Leaves      stuffed with Rice A classic appetizer throughout the Middle East, this version contains Black Currants and Pine Nuts. They can be prepared days ahead and refrigerated. When prepared this way without meat, they are almost always served cold or at room temperature. You can use fresh Grape Leaves. You will have to blanch them to soften them before filling and rolling them. Use about twice as much salt for fresh leaves. 8 oz jar of Grape Leaves (Vine Leaves) (preserved in brine) 1 cup long grain White Rice 1 tsp Olive Oil 1/2 cup Onion (finely chopped) 4 Tbls Pine Nuts 1 cup fresh Tomato (peeled, seeded & finely chopped) 1/2 cup fresh Mint (finely chopped) 1/2 cup fresh Parsely (finely chopped) 1/4 cup fresh Dill (finely chopped) 4 Tbls Black Currents OR small Raisins 1/2 tsp ground Cinnamon 1 tsp ground Allspice 1 1/2 tsp Salt 1/4 tsp ground Black Pepper 4 Garlic cloves (slivered) 1/3 cup Olive Oil 1 cup boiling Water 1/4 cup fresh Lemon Juice 1 tsp sugar [OPTIONAL] additional boiling Water as necessary 1.  In large bowl or pot, pour boiling water over Grape Leaves, soak 20 minutes.          Drain, rinse in cold water TWICE, drain. 2.  Saute Onions in Olive Oil until Onions are barely golden.          Add Pine Nuts, continue until Pine Nuts start to brown. 3.  Combine Rice, Onions, Pine Nuts, Tomato, Mint, Parsely, Dill,          Black Currents, Cinnamon, Allspice, Salt & Black Pepper. 4.  Lay Grape Leaves on a clean counter top or table.          [lay the Grape Leaves with the vein side up & stem end toward you]          [reserve any torn Leaves to line the pot later] 5. Using scissors, snip off the tiny stem, dicard. 6.  Put 1 - 2 tsp of Rice mixture onto each Grape Leaf          [put Rice mixture close to the stem end]          [do not overfill the Leaves - the rice will expand during cooking] 7.  Gently roll the Grape Leaves          starting from the stem end closest to you,          folding in the sides as you roll.          [do not roll the Leaves too tightly - the rice will expand during cooking] 8.  Lay several reserved torn Leaves in the bottom of the pot.          Arrange the rolled Grape Leaves in the pot,                    side-by side, with the leaf tips pointing down.          Tuck slivers of Garlic here and there as you go along.          Make two or three levels.          Put a few more torn Leaves to cover the top. 9.  Mix  1/3 cup Olive Oil, 1 cup Boiling Water, Lemon Juice & [OPTIONAL] Sugar.          Gently pour over Leaves.          Just when they begin to float, place a heat-proof plate on top.          Weight the plate down.          Continue adding the Oil/Water mixture                    and additional boiling water to cover everything by 1" 10.  When all is at a full boil, lower heat, cover, simmer 1 hour.          Check water level occasionally.  Add boiling water if necessary. 11.  After 1 hour, remove pot from heat.          With cover slightly ajar, allow to cool.  This may take 1 - 2 hours. 12.  When Grape Leaves have almost reached room temperature,          transfer stuffed leaves to a platter.           Discard cooking liquid.           Serve OR refrigerate for later use.          Grape leaves will last at least 4 - 5 days in the refrigerator.