Dolmades — stuffed vine leaves

Ingredients

• 1 jar vine leaves (about 30-40 leaves), rinsed
• 200 g long-grain rice
• 1 large onion, finely chopped
• 2 spring onions, sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 50 g pine nuts, lightly toasted
• 50 g currants (optional)
• 4 tbsp olive oil
• Juice of 1 lemon
• 1 tsp ground cinnamon
• 500 ml vegetable stock or water
• Salt and pepper
• Lemon wedges, to serve

Method

1. Rinse the rice in cold water until it runs clear. Soak 15 minutes, drain.
2. Soften the onion and spring onions in 2 tbsp olive oil for 5 minutes. Add the rice and stir 1 minute.
3. Off the heat, add herbs, pine nuts, currants (if using), cinnamon, half the lemon juice and seasoning.
4. Lay a vine leaf flat (shiny side down), cut off the stem. Place 1 tsp of filling near the stem end.
5. Fold the stem end over the filling, fold in the sides, then roll up tightly. Repeat with all leaves.
6. Line a heavy pot with any torn vine leaves. Pack the dolmades tightly in concentric circles, seam-side down.
7. Drizzle with remaining olive oil and lemon juice. Pour in stock until it just covers the dolmades.
8. Place a plate upside-down on top to keep them from unrolling. Simmer covered on low for 45 minutes.
9. Cool to room temperature. Serve cold with lemon wedges and tzatziki.

Tip: Make extra — they keep 4 days in the fridge and taste better on day 2.