Heat a frying pan over high heat. Once the frying pan is completely hot, remove from heat. Drop in the pine nuts. Shake the pan constantly because they may get burned in seconds.
Once they have gotten a slight golden color and start to smell nutty, remove from pan and set aside in a small bowl.
Add a good splash of olive oil in the pan and caramelize the onion over medium heat.
Add the rice, parsley, dill and stir. Cover the rice slightly with water.
Once the rice absorbs all the water, remove from heat. Mix in the pine nuts. Season with salt and pepper.
In a strainer drain the vine leaves from their brine.
Cover the bottom of a medium sized cooking pot with a few vine leaves. (this way you create a protection from burning)
Lay open one vine leave with it’s wrong side facing upwards.
Add 1 teaspoon of filling. Fold upwards once. Then fold its right and left side inwards. Then start rolling upwards.
Keep doing that, until you roll all the vine leaves (do not fold them very tight, since the rice will get bigger in size and they will pop open if you do)
Add the stuffed vine leaves one by one in the pot, creating a cross. Then fill the sides of the cross. (this way they will be close together)
When you have rolled all leaves, add a plate on top. (to keep them from unfolding) Cover slightly with water and add the olive oil.
Cook for 25-30 minutes over medium-low heat half covered.
Whisk cornflour with lemon juice in a bowl and add to the pot . Shake the pot for the mixture to spread evenly.
Simmer for 2-3 more minutes. Remove from heat and set aside.
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