Ingredients
60 vine leaves
½ + ½ cup olive oil
1 bunch spring onions finely chopped
2 cups short grain rice
1/2 bunch of dill finely chopped
1 handful fresh spearmint leaves
2 lemons juiced
Vegetable broth or water
Salt
Black pepper freshly ground
Preparation
Sauté spring onions in hot olive oil (use half cup of olive oil). Add rice and keep stirring. Add dill, spearmint, lemon juice (from 1 lemon), salt and pepper. Blanch vine leaves in boiling water for a couple of minutes and place 4-5 of them at the bottom of a large casserole. Place a teaspoon of stuffing towards the stalk end of the leaf. Firmly roll the stalk end over leaf, then tuck in the sides and roll up completely. Place seam side down in a large casserole dish. Pour over the broth or water, the remaining olive oil and lemon juice and season with salt and pepper. Cover with a heavy dinner plate and cook for about 35 minutes until rice is cooked. Serve dolmades with yoghurt or tzatziki.
Serves 5
