- 1/2 cup olive oil - 6 spring onions, chopped - 3/4 cup long-grain rice - 1/4 cup chopped fresh mint - 2 tbsp chopped fresh dill - 2/3 cup lemon juice - 1/4 cup currants - 1/4 cup pine nuts - 7 1/2 oz packaged vine leaves - 2 tbsp olive oil, extra
Heat the oil in a medium pan. Add the spring onion and cook over medium heat for a minute. Stir in the rice, mint, dill, half the lemon juice, and season to taste.
Remove the lid, fork through the currants and pine nuts, cover with a paper towel, then the lid, and leave to cool.
Rinse the vine leaves and gently separate. Drain, then dry on paper towels. Trim any thick stems with scissors. Place a leaf shiny-side down. Spoon a tablespoon of filling into the centre,
bring in the sides
and roll up tightly from the stem end
Place seam-side down in the pan you'll cook them in, arranging them close together in a single layer.
Pour in the rest of the lemon juice, the extra oil and water to just cover the dolmades (again, I substituted with vegetable broth). Cover with a lid, then place in the pre-heated oven , at 375F, for about 45-50 minutes. Cool in the pan and serve at room temperature.
This dish can be made in advance and stored, covered with the cooking liquid, in the refrigerator, for up to 2 weeks.
