Ingredients
Method
1.Bring rice and the water to the boil in a medium saucepan; cook, covered, over low heat 25 minutes or until tender. Remove from heat; stand, covered, 10 minutes.
2.Meanwhile, stir pine nuts in a medium frying pan over medium heat until toasted lightly. Transfer to a large bowl.
3.Heat butter in same frying pan over medium heat; cook onion and ground coriander, stirring, until browned and soft.
4.Add onion mixture and rice to large bowl with currants, labne, herbs, rind and half the juice; stir to combine. Season to taste.
5.Combine yoghurt and remaining juice in a small serving bowl; season to taste.
6.Rinse vine leaves in cold water. Drop leaves into a large saucepan of boiling water, in batches, for a few seconds, transfer to a colander; rinse under cold water, drain well. Place a vine leaf, smooth-side down, on bench; trim large stem. Place a tablespoonful of rice mixture in centre. Fold stem end and sides over filling; roll up firmly.
7.Serve rolls, drizzled with a little olive oil if you like, with yoghurt mixture sprinkled with sumac; scatter with some extra mint leaves.
Vine leaves are available from Middle Eastern food shops and some delicatessens. If vine leaves are too small you can use 2 leaves together.
Note
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