Dolmades (Rice-Stuffed Vine Leaves)

Steps

1. 1
   Rinse the vine leaves in several changes of cold water to wash off the brine and drain them; snip off any stalks and set torn leaves aside.
2. 2
   Warm 100 ml of the olive oil in a pan over medium heat and soften the onions for 8 minutes without colouring, then add the spring onions and rice and stir for 2 minutes until the grains are coated and slightly translucent.
3. 3
   Take off the heat and stir in the dill, mint, parsley, the juice of 1 lemon, the salt and pepper; the rice stays raw and finishes cooking inside the rolls.
4. 4
   Lay a leaf shiny side down, stem end towards you, put a heaped teaspoon of filling near the base, fold in the sides and roll it up into a neat cigar — firm but not tight, as the rice swells.
5. 5
   Line a wide pan with the torn leaves and pack the rolls in seam side down, snugly against each other, in layers.
6. 6
   Pour over the remaining olive oil, the juice of the second lemon and enough hot water to just cover, then weigh the rolls down with an upturned plate.
7. 7
   Cover and simmer on the lowest heat for 50–60 minutes, until the rice is tender and almost all the liquid is absorbed; add a splash more hot water if it dries out before then.
8. 8
   Leave the rolls to cool in the pan under the plate and serve at room temperature with the pan juices.