Stuffed grape leaves with rice, beef and cranberries

Cook the finely chopped onion in olive oil over medium low heat about eight minutes until soft and golden, then grate in the garlic and mix.

Add the ground beef and break it up.

Once the meat starts to brown add the tomatoes, raise the heat to high and cook five to 10 minutes until the tomatoes break down and the liquid evaporates; taste and adjust the salt and pepper.

Add the rice with the cranberries, a little salt, a cup of the broth, more black pepper and a teaspoon of dried oregano.

Bring to a boil, reduce to low and simmer six or seven minutes until the liquid is absorbed; the rice should be only half cooked, since it cooks again inside the leaves.

Toast the pine nuts over medium heat four to five minutes until golden all around.

Take the stuffing off the heat, stir in the finely chopped mint and parsley and the toasted pine nuts, and set it aside to cool.

Wash and dry the grape leaves well and snip the tough stem off the end of each one.

Lay the leaves out dull side up, shiny side down.

Put a tablespoon of filling near the bottom of a large leaf, spread it out a little, fold the bottom up, fold the sides in and roll it up into a package; double small or torn leaves up together.

Line the bottom of the pot with a layer of the unused leaves, pack the rolls on top seam side down and snug against each other, then cover them with another layer of unused leaves.

Set two inverted plates on top to weigh them down, and pour in the remaining chicken stock and some lemon juice.

Bring to a boil, cover, reduce to low and simmer about 35 minutes until the rice is cooked and the leaves are tender.

Off the heat, take the plates and the top leaves out and let them cool completely in the pot so they absorb the remaining liquid.

They can be made three days ahead and refrigerated in the pot; they taste better each day.

Serve with tzatziki and lemon wedges.