INGREDIENTS:

• 250 gr. brined vine leaves or fresh
• 250 Carolina rice
• 1 bunch spring onions chopped
• 2 onions chopped
• 1 grated skinless tomato
• 1 cup extra virgin olive oil
• 1 cup lukewarm water
• 2 lemons, juice and zest
• ½ bunch parsley chopped
• ½ bunch dill chopped
• 5-6 spearmint leaves chopped
• Salt and crushed pepper

METHOD:

Rinse vine leaves from brine, or if you have fresh ones, dip in boiling water for 1-2’.

Sauté with half the oil all the chopped onions for 3-4’ until translucent. Add the rice and after 2’ the tomato with half the water and simmer for 5’. Remove from heat and add the chopped herbs, lemon juice, zest and salt and pepper.

Smooth side down, fill the leaves with 1 tbsp of filling, and place the dolmades in a circle in the pot. Pour over the remaining oil, water, season with salt and pepper, cover with a plate and cook for 45’ over low heat.

Serve cold with lemon slices.