[usr 3]
Shell the prawns. Peel and chop the onions. In a sauté pan, heat the oil. Put in the chopped onions, let melt without coloring. Pour in the unwashed rice, and stir until it becomes translucent.
Then add the raisins, crushed pistachios, allspice, sugar, salt and pepper. Moisten with water (one and a half times its height), cover with parchment paper and cook over low heat for about 20 minutes (all the liquid must be absorbed),
At the end of cooking, off the heat, let this mixture rest for 10 minutes.
Fluff the rice with a fork. Add the prawns, chopped herbs (chives and mint), and the cider vinegar.
The stuffing is ready.
Scald the vine leaves for about 5 minutes in lemon-flavoured water. Then lay each sheet flat on a tea towel. Place two spoonfuls of the prepared stuffing in the center. Fold the sides of the sheet towards the middle, then roll up tightly.
Proceed in the same way with the other boiled leaves.
Place the stuffed vine leaves in the refrigerator for at least 3 hours.
Serve them on a plate; you can optionally decorate with small bunches of peppermint and grappillons of white grapes.
