Stuffed Vine Leaves
ready in 1 hr 55 min.
Place the rice in a pot, cover with water and cook for around 15 min. Quickly dip the vine leaves in boiling water and arrange on a tea towel to dry. Cut off the stems.
Drain the rice and transfer to a large bowl. Soften the raisins in lukewarm water. Add the raisins, herbs and onions to the rice. Stir in the pine nuts, half the lemon juice and 2 tbsp oil. Season with salt, ground black pepper and allspice.
Place 1 tbsp of the filling onto each vine leaf, fold in the sides and roll up from the stem end to the tip of the leaf. Continue like this until all the leaves are stuffed.
Place the dolmades close together in a pot and drizzle with the remaining lemon juice and oil. Place a plate on top of the dolmades and add enough hot water so that everything is covered. Simmer on a low heat for around 1 hour then leave to cool. Drain and serve.