Stuffed Grape Leaves

32 large grape leaves
3 Tbsp olive oil
3 Tbsp butter
2 med onions, coarsely chopped
1/3 cup raisins
1/2 cup chopped fresh mint
1/4 tsp ground cinnamon
1/2 tsp salt
generous pinch cayenne
1 1/2 cups cooked rice
1/4 cup pine nuts, roasted
3 tbsp lemon juice

Prepare grape leaves. Drain and pat dry. Set aside.
In large skillet, heat oil and butter until butter melts.  Add onions,
tossing  to coat. Stir over medium heat until onions are tender. 
Add the raisins, parsely, mint, basil, cinnamon,  salt and cayenne. 
Stir over medium heat for one minute. 
Mix in the rice and pine nuts and remove from heat.
Select 24 of the most well-formed leaves.  Take up a leaf and lay
it in front of you underside up.  Place a Tbsp of filling at the stem
end.  Fold the sides  over and roll into a tight bundle.  Repeat with
the remaining leaves.
To cook, line a large skillet or Dutch oven with the remaining
leaves.  Sprinkle on 2 tbsp of the lemon juice,  then arrange the
bundles over the leaves seam side down.  Make 2 layers if
necessary.  Add enough water to cover  the leaves.  Cover the pan
and simmer for 30 minutes.  Transfer with a wlotted  spoon to a
serving dish and sprinkle with the remaining Tbsp of lemon juice. 
Serve hot or refrigerate until chilled.

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