Dolmades

Ingredients

• 8 3/4 ozvine leaves, in brine, drained
• 7 ozshort-grain rice, rinsed
• 1onion, finely chopped
• 4spring onions, finely sliced
• 3/4 ozdill, chopped
• 1/4 ozmint, leaves chopped
• 1/2 ozflat-leaf parsley, chopped
• 1/2 cupextra virgin olive oil
• 2lemons, juiced
• 1 tspsea salt

Method

1. 1

   Unroll the vine leaves gently, cover them with just-boiled water for a few minutes, then drain and spread them out. Snip off any tough stems.

2. 2

   Soften the onion and spring onions in a third of the olive oil over low heat, then stir in the rinsed rice, the dill, mint, parsley and salt. The rice stays raw — it cooks inside the parcels.

3. 3

   Lay a leaf vein-side up, put a teaspoon of filling near the stem end, fold the sides in and roll it up firmly but not tightly.

4. 4

   Line a heavy pan with any torn leaves, pack the dolmades in tight seam-side down in close layers, and set a heatproof plate face-down on top to hold them under.

5. 5

   Pour over the remaining olive oil, half the lemon juice and enough hot water to come just above the plate, then simmer very gently, covered, until the rice is tender.

6. 6

   Take the pan off the heat and leave the dolmades to cool under the plate, then dress with the rest of the lemon juice. They are meant to be eaten at room temperature.