Stuffed mallow (mauve farcie)

Instructions

1. Blanch the mallow leaves for 1 minute in boiling water, then drain and let them cool.
2. Sauté the finely chopped onion in 2 tablespoons of olive oil until translucent.
3. Add the rinsed rice, pine nuts, raisins, cinnamon, salt and pepper, then stir for 2 minutes.
4. Off the heat, mix in the chopped herbs and the juice of half a lemon to make the filling.
5. Lay a leaf flat, veins facing you, place a small spoonful of filling and roll up firmly, folding in the sides.
6. Pack the rolls tightly in a saucepan, in several layers if needed.
7. Dissolve the tomato paste in the water, add the remaining oil and the sugar, then pour over the rolls to cover halfway.
8. Place an upturned plate over the rolls, cover and cook over low heat for 45 minutes. Let cool completely before serving with lemon and yogurt.