Ingredients

• 1/2 kg spring onions, finely cut
• 2 teacups olive oil
• 200 gr rice
• 1/2 kg vineleaves
• salt
• pepper
• Sprigs of dill
• Sprigs of parsley
• Spearmint
• Juice of 2 lemons

Instructions

• Drain the vine leaves.
• Sautee the onions in half the oil until they get a golden color.
• Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water.
• Cook until the water is absorbed.
• Use a tea spoon to count the portion of the rice mixture required for each leaf.
• Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel.
• In a large sauce pan place the vine leaves one close to each other.
• Put a plate on top of them in order to prevent them from opening.
• It is better to cover the surface of the saucepan with some vine leaves to avoid burning of the dolmades during cooking.
• Add the remaining oil, 2 cups boiling water and the lemon juice.
• Cook in low heat.