Yalanji

Rinse the rice, cover with warm water for 10 minutes, then drain well. Rinse the grape leaves; if using jarred leaves, cover with hot water for 10 minutes, changing the water twice, then drain and trim off the tough stems.

Heat 45 ml olive oil over medium heat, add the finely chopped onion and 1 tsp salt, and cook for 3–5 minutes until softened without browning. Let cool completely.

Combine the rice, onion, chopped tomatoes with their juice, parsley, mint, 30 ml lemon juice, 30 ml olive oil, 1 tsp salt and black pepper. Cover and chill the filling for 3 hours so the rice partially absorbs the vegetable juices.

Lay a leaf shiny-side down, place 2–3 tsp of filling near the base, fold the bottom edge up, tuck in the sides, and roll into a tight little parcel. Repeat with the remaining leaves and filling.

Line the bottom of a heavy pot with potato slices, then arrange the rolls seam-side down tightly on top. Drizzle with the remaining 30 ml lemon juice, sprinkle with the remaining 0.5 tsp salt, and cover with a heatproof plate to keep the rolls from floating.

Pour in 500 ml hot water — it should almost or fully cover the rolls. Bring to a boil over high heat, then cover with a lid and simmer over the lowest heat for 75–90 minutes, until the rice and leaves are tender.

Remove the pot from the heat and drain off most of the liquid, saving it for serving or storage. Let the yalanji cool in the pot, then serve cold or at room temperature with the potatoes and lemon wedges.