How to make
After washing, parboil the vine leaves in boiling water if fresh. If canned, soak them in cold water, then wash several times with warm water. Finely chop the onions and carrots. Stew them in oil until tender, then add part of the finely chopped red tomatoes.
Once the tomatoes soften, add the rice and fry. Finally, put the paprika in.
In this mixture, pour in a little water (1:1 ratio), for the rice to swell. Boil on low heat until all the water has evaporated. Remove from the heat and stir the spices, raisins and remaining finely chopped tomatoes in. Place thus prepared stuffing on the inside of the vine leaves.
Roll the vine leaves up, arrange in an oven-safe tray and press on them with a plate. Over them, pour on the vegetable broth dissolved in 2 cups (500 ml) of hot water.
Bake in a preheated oven at 390°F (200 °C) for approximately 40 minutes, or until ready.
