Soak vine leaves in cold water for 30 minutes. Cook long grain rice in boiling salted water for about 10 minutes until al dente. Then pour into a sieve and drain well. Roast pine nuts in a frying pan without fat until golden brown. Finely dice the onions. 2.
Mix well onions, pine nuts, long grain rice, mint, parsley, raisins, juice of one lemon and 3 tbsp olive oil. Season with salt and pepper. Drain 30 vine leaves well on paper towels and dry with a second layer of paper towels. Form 1 tbsp rice filling in the center of each. Fold the long leaf sides inward a tiny bit over the long grain rice and roll up tightly from the narrow petiole side to the tip of the leaf.
3. Place rolls close together in a large shallow cooking pot. Add remaining olive oil and fill with stock. Weight rolls with an inverted plate and make, covered, over low heat 15-20 min. Carefully remove with a skimmer and arrange on a platter. Serve hot or possibly cooled with half slices of lemon.
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