Dolmades (Stuffed Grape Leaves) - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1 bunch spring onions, chopped
2/3 cup pine nuts
2 cloves garlic, minced
8.75 oz white medium-grain rice
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/2 cup raisins
1/4 cup lemon juice
7 oz grape leaves in brine, rinsed, patted dry
1 None lemon, thinly sliced

Preparation

Heat 1/4 cup oil in a large frying pan. Saute onions, pine nuts and garlic, stirring, until onions are soft and pine nuts are lightly browned. Add rice and cook, stirring, for 1 min. Add herbs, raisins, lemon juice and remaining oil. Remove from heat.
Line a large Dutch oven with 10 grape leaves. Reserve 3-4 leaves then trim stems off remaining. Fill each with 1 tbsp rice mixture and roll up tightly to enclose filling. Pack rolls in Dutch oven, in a single layer. Arrange lemon slices over top then cover with reserved grape leaves. Weigh rolls down with a heatproof plate to prevent them from moving. Pour 3 cups water over rolls. Bring to a boil, reduce heat and simmer gently, covered, for about 1 hour, or until rice is cooked.
Serve at room temperature.