ready in 1 hr 55 min.
Wash the rice and put into a pan. Cover with water and cook for about 15 minutes.
Dip the vine leaves briefly in boiling water, then spread out on a tea towel to drain. Cut off the stalks.
Drain the rice and put into a large bowl. Soak the raisins in lukewarm water for 10 minutes. Drain and then add the raisins to the rice with the herbs and onions. Add the pine nuts, half of the lemon juice and 2 tbsp oil and mix well. Season with salt and pepper and add allspice to taste.
Put about 1 tbsp of the filling on each vine leaf, fold in the sides and roll up from the stem end to the tip of the leaf. Continue in this way until all the vine leaves are stuffed.
Put the stuffed vine leaves into a pan, packing them close together. Sprinkle with the rest of the lemon juice and oil. Weigh the stuffed vine leaves down with an upturned plate and add enough hot water to cover them.
Simmer over a low heat for about 1 hour, then leave to go cold in the pan. Take out of the cooking liquid and drain before serving.