Dolmades

Method

Rinse the vine leaves under cold water and pat dry. Finely dice the onions and fry gently in 2 tablespoons of olive oil until softened, then stir in the uncooked rice, pine nuts, cumin, mint, dill, salt and pepper, cooking for 2 minutes. Place a vine leaf shiny-side down on a work surface, spoon about 1 tablespoon of filling near the base, then fold in the sides and roll tightly from base to tip. Arrange the dolmades seam-side down in a heavy-based saucepan lined with extra vine leaves, packing them snugly in layers. Pour over the remaining olive oil, lemon juice and water, then cover with a plate to keep them submerged. Simmer gently for 45 minutes until the rice is tender and liquid is absorbed, then cool before serving at room temperature.