Stuffed Vine Leaves

Peel and chop the onion and sauté in tablespoon of oil until translucent.

Add rice, clear soup and whole chili pepper.

Bring to a boil and simmer with lid on low heat for 20 minutes until rice is cooked. Remove chili pepper.

Chop dill, pit olives and chop finely.

Toast pistachio nuts in a tablespoon of oil at low heat.

Mix all ingredients and the raisins into the cooked rice.

Rinse vine leaves with cold water, lay out on work surface and cover each with a heaping teaspoon of rice filling.

Fold leaves over at sides and roll up into small parcels.

Bring remaining oil and just under 1/8 l water to a boil with salt, pepper and juice of one lemon.

Layer the vine leaves side by side and let them simmer at low temperature for 20 minutes with the lid closed.

Let cool in the broth and serve with lemon slices.

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