| 1 | *these leaves are packed in jars in brine. |
| 2 | Rinse grape leaves in warm water and drain in a colander. |
| 3 | In a medium saucepan, heat 2 tablespoons olive oil over moderate heat. |
| 4 | Add onion and saute until limp. |
| 5 | Add rice and pine nuts and saute, stirring 3-4 minutes. |
| 6 | Add tomato paste, lemon juice, cinnamon, salt, and boiling water. |
| 7 | Cover and cook over low heat for 15-20 minutes or until rice is tender and all liquid is absorbed. |
| 8 | Remove from heat and let stand covered for one hour. |
| 9 | Placing a grape leaf right side up in front of you, place a heaping teaspoon of filling in a horizontal line along the middle of the leaf. |
| 10 | Roll stem end of leaf up over filling, then fold in sides, then fold over top. |
| 11 | Squeeze the stuffed rolled grape leaf gently in your hand; this will help keep it closed. |
| 12 | Continue stuffing grape leaves until all the filling is used. |
| 13 | Pour 2 tablespoons olive oil in the bottom of a lage shallow pot or frying pan. |
| 14 | Place the stuffed grape leaves close together in a single layer in the pot. |
| 15 | Pour over remaining ?cup olive oil. |
| 16 | Place a large heavy plate or flat casserole cover over the grape leaves to keep them from unfolding while they cook. |
| 17 | Cover the pot and cook over very low heat for one hour. |
| 18 | Let cool with plate on top of them. |
| 19 | Remove from pan and refrigerate. |
| 20 | (these are best made a day or two or up to a week ahead). |
| 21 | Bring to room temperature before serving. |
| 22 | Serve garnished with lemon wedges. |
