Dolmades with Rice and Herbs

Blanch fresh grape leaves in boiling water for 3 minutes, then transfer to cold water and pat dry. Rinse jarred leaves free of brine and pat dry as well.

Rinse the rice until the water runs clear. Finely chop the onion and sauté it in half the olive oil over low heat for 5–7 minutes, until soft.

Add the rice and 150 ml hot water to the onion, cover and heat through for 5 minutes over low heat. Remove from the heat and let cool for 10 minutes.

Mix the rice base with the dill, mint, parsley, the juice of half a lemon, salt and black pepper.

Lay a leaf shiny side down, and trim or fold in the thick vein. Place 1 tbsp of filling near the base, fold the sides in toward the center and roll into a snug but not overly tight bundle, leaving room for the rice to expand.

Line the bottom of a wide pot with a few grape leaves, then arrange the dolmades seam-side down in tight rows.

Mix the remaining olive oil, the juice of the second lemon half and 300 ml hot water, and pour over the dolmades. Cover them with a plate to keep the rolls from unraveling, then cover the pot and simmer over low heat for 35–45 minutes, until the rice is tender and the liquid has almost evaporated.

Let the dolmades rest in the pot for 15 minutes, then serve warm or chilled.