Stuffed Vine Leaves in Olive Oil

Rinse the pickled vine leaves under cold water to remove excess brine, then gently separate them and lay flat on a clean towel to dry.

Wash the rice thoroughly under cold running water until the water runs clear, then drain well.

Clean the spring onions and chop them finely, including both white and light green parts; finely chop the fresh dill and parsley.

Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring constantly until fragrant, then set aside.

Combine the drained rice, chopped spring onions, toasted pine nuts, dill, parsley, and black pepper in a large bowl; mix well to distribute the filling ingredients evenly.

Place a vine leaf shiny side down on a flat surface, add about 1 tablespoon of the rice filling to the center, then fold the sides inward and roll tightly from the base to the tip.

Arrange the rolled vine leaves seam side down in a heavy-bottomed pot, packing them closely together in a single layer or stacking if necessary.

Pour the olive oil evenly over the rolled vine leaves, then add the water and season with salt to taste.

Place a small plate or lid on top of the vine leaves to keep them submerged, then bring the liquid to a gentle boil over medium-high heat.

Reduce the heat to low, cover the pot with a lid, and simmer for 45-50 minutes until the rice is tender and the liquid has been mostly absorbed.

Remove from heat and let the vine leaves rest in the pot for 5 minutes before serving, allowing the flavors to meld.

Transfer the stuffed vine leaves to a serving platter and drizzle with any remaining olive oil from the pot; serve warm or at room temperature.