Rinse vine leaves, then place in boiling water to scald. Strain and set aside to cool.
Fry onion in oil until golden.
Add rice to the onion and mix well.
Add water and seasoning and bring to a boil. Cover and let simmer on low flame for 10 minutes to cook partially. Carefully stir and cool.
Using the broken vine leaves, arrange them on the bottom of a large, wide saucepan to cover the surface.
Using the whole leaves, fill each leaf with some of the rice mixture, rolling it up and sealing the ends like a cigar, and place them side by side in the pan.
Combine all marinade ingredients except water and pour over the stuffed vine leaves. Then add just enough cold water to almost cover the stuffed vine leaves.
Take a heavy lid that is slightly smaller than the circumference of the pot and place on top of the stuffed vine leaves to keep their shape and so that they shouldn’t open. Cover the pot and cook over a low flame for 40 minutes, until most of the liquid is absorbed.Cool.
Stuffed vine leaves are tastier the following day, after the flavors have been absorbed.