Sweet and Sour Stuffed Grape Leaves - red wine vinegar

Method

• In a small saucepan, combine vinegar and sugar.
• Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes.
• Let cool in pan.
• In a medium saucepan, bring 6 cups of water to a boil.
• Add 1 1/2 cups of the rice, and salt.
• Boil until rice is al dente, about 10 minutes.
• Drain and let rice cool.
• In a medium skillet over medium-low heat, heat oil and add onions.
• Saute until golden, about 10 minutes.
• Add raisins and barberries and saute a minute or two.
• Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour).
• Save remaining syrup.
• Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot.
• On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem.
• Fold over both sides of leaf and roll up to close.
• Place seam side down in pot, continuing until there is a single tightly packed layer.
• Scatter half the apricots and prunes on top.
• Make a second layer and scatter remaining fruit on top.
• Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves.
• Place small heat-proof plate on leaves as weight.
• Cover pot tightly, bring to a boil, then reduce heat to low.
• Simmer until leaves are tender, about 1 hour.
• Serve warm or at room temperature.