ingredients
makes about 50
1/2 cup olive oil
6 scallions, chopped
3/4 cup long-grain rice
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
2/3 cup lemon juice
1/4 cup currants
1/4 cup pine nuts
7 1/2 ounce packaged vine leaves (about 50)
2 tablespoons olive oil, extra
method
1. Heat the oil in a medium pan. Add the scallion and cook over medium heat for 1 minute. Stir in the rice, mint, dill, half the lemon juice, and season, to taste. Add 1 cup (250 ml) 8 fl oz water and bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Remove the lid, fork through the currants and pine nuts, cover with a paper towel, then the lid and leave to cool.
2. Rinse the vine leaves and gently separate. Drain, then dry on paper towels. Trim any thick stems with scissors. Line the base of a 8 inch pan with any torn or misshapen leaves. Choose the larger leaves for filling and use the smaller leaves to patch up any gaps.
3. 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, with the stem end closest to you, in the base of the pan, arranging them close together in a single layer.
4. Pour in the rest of the lemon juice, the extra oil and about 3/4 cup (185 ml) 6 fl oz water to just cover the dolmades. Cover with an inverted plate and place a tin on the plate to firmly compress the dolmades and keep them in place while they are cooking. Cover with the lid.
5. Bring to the boil, then reduce the heat and simmer for 45 minutes. Cool in the pan. Serve at room temperature.
NOTE: Store, covered with the cooking liquid, in the refrigerator for up to 2 weeks.
