1. Heat a pan; put oil and slightly sautee the pine nuts till golden brown in colour.
2. Add the julienned onion and sautee till it has a caramalised colour and a good flavour.
3. Add the soaked shushi rice and stir till it gets crisp.
4. Add water and rasin, cover the pan and cook it.
5. Once the rice is cooked, add the yari bahar, cumin powder and salt and mix well and chop par sky
6. Take the wine leaf, soak and dry it by a stainer.
7. Now put the vein side up and smooth side down and wrap it in the shape of a cigar.
8. Take a pot, put some onion on base, put the wine leaf and then on top of it put the stuffed wine leaf and cover it with another piece of plain wine leaf
9. Now fill the pot with water and oil and cook on simmer for 45 mins.

Chef Ethem Aydemir is Sous Chef, Azulia, GRT Grand, Chennai