Sweet and Sour Stuffed Grape Leaves

• 2 cups red wine vinegar
• 1 cup sugar
• 1 1/2 cups plus 3 tablespoons basmati rice
• 1 teaspoon salt
• 1/4 cup grapeseed or vegetable oil
• 2 onions, finely chopped, about 1 1/2 cups
• 1 cup raisins, rinsed and drained
• 1 cup barberries, rinsed and drained (see note)
• 2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
• One 16-ounce jar grape leaves, stems removed, rinsed and dried
• 1 1/2 cups dried apricots
• 1 1/2 cups dried Iranian golden prunes (see note) or dried plums

1. In a small saucepan, combine vinegar and sugar.
2. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes.
3. Let cool in pan.
4. In a medium saucepan, bring 6 cups of water to a boil.
5. Add 1 1/2 cups of the rice, and salt.
6. Boil until rice is al dente, about 10 minutes.
7. Drain and let rice cool.
8. In a medium skillet over medium-low heat, heat oil and add onions.
9. Saute until golden, about 10 minutes.
10. Add raisins and barberries and saute a minute or two.
11. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour).
12. Save remaining syrup.
13. 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.
14. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem.
15. Fold over both sides of leaf and roll up to close.
16. Place seam side down in pot, continuing until there is a single tightly packed layer.
17. Scatter half the apricots and prunes on top.
18. Make a second layer and scatter remaining fruit on top.
19. Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves.
20. Place small heat-proof plate on leaves as weight.
21. Cover pot tightly, bring to a boil, then reduce heat to low.
22. Simmer until leaves are tender, about 1 hour.
23. Serve warm or at room temperature.

red wine vinegar, sugar, basmati rice, salt, grapeseed, onions, raisins, barberries, sour salt, grape leaves, apricots, iranian golden prunes

Taken from cooking.nytimes.com/recipes/1013088 (may not work)