Vine/grape leaves (cold appetizer - vegan)

This is a super delicious appetizer that is common in Lebanon and Syria. Me and my family love to eat it during summer, usually serving it next to grilled chicken or beef for dinner. It is also a perfect appetizer for gatherings.. and on top of that a perfect meal for vegans. Ingredients: ½ cup olive oil 2 cups minced onions 2 cups rice (Egyptian short grain or medium grain) 2/3 cup freshly pureed tomatoes 1 and ½ teaspoon salt or to taste ½ teaspoon black pepper 1 and ½ teaspoon cinnamon 3 tablespoon dry mint 3 tablespoon lime juice ½ kg vine/grape leaves (about 1 lb) Water or broth for cooking it Tips: Where I live, there are no fresh grape/vine leaves available. I have access to only grape leaves preserved in jars. Before using them, I soak the leaves in water, changing the water a couple of times until the taste of the solution it was preserved in is totally gone. If using fresh grape leaves: first, remove the stems, then place a pot filled with water and two tablespoons of oil over high heat when it boils lower the heat to low. Add 8-10 grape leaves pushing them down so they are totally submerged until they change their color and become soft (this should take a few seconds) ... then place in a strainer to drain excess water and repeat this process with the remaining amount. This is the only recipe where I use stock cubes... I prefer to use natural stock in all my other recipes

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