Dolmades - cooking recipe

Ingredients

25 None vine leaves in brine
3/4 cup rice
1/4 cup oil
2 medium onions, finely chopped
1/4 cup chopped dill
1/4 cup currants
1/2 tsp ground cinnamon
1 None lemon, juiced
None None Cubed feta, tomato wedges, fresh mint leaves and lemon wedges, to serve

Preparation

Wash vine leaves and drain well. Cover rice with cold water and soak for 5 mins. Drain.
Heat 2 tbsp of the oil in a large skillet on medium heat. Cook onions for 5 mins, stirring, until golden. Add rice, dill, currants, cinnamon, remaining 2 tbsp oil and 1/3 cup water. Cover and simmer for 5 mins, until liquid is absorbed. Set aside to cool.
Place vine leaves, dull side up, on a flat surface. Place 2 tsp rice mixture at stem end of each leaf. Cut off stem. Fold in sides, roll up tightly.
Line bottom of a Dutch oven with several whole vine leaves. Pack dolmades into pan closely together, seam side down. Pour lemon juice and 1 cup water over dolmades and weigh down with a small plate. Cook on low heat, covered, for 1 hour, until tender. Set aside to cool completely.
Arrange dolmades on a platter with feta, tomatoes, mint leaves and lemon wedges.