Dolmades (Greek Stuffed Vine Leaves with Herbed Rice)

• 40 pieces Grape leaves, jarred in brine
• 250 g Long-grain white rice
• 1 medium Yellow onion
• 2 cloves Garlic
• 20 g Fresh dill
• 20 g Fresh parsley
• 2 medium Lemon
• 90 ml Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 ml Water

1. Rinse the grape leaves well under cold running water to remove excess brine, then drain. If any leaves are very thick-stemmed, trim the stem flush with the leaf. Set aside a few torn leaves to line the pot later.
2. Rinse the rice in a sieve until the water runs mostly clear, then drain well. Finely chop the onion, crush the garlic, and finely chop the dill and parsley. Juice 1 lemon and cut the other lemon into wedges for serving.
3. In a mixing bowl, combine the rice, onion, garlic, dill, parsley, lemon juice, 60 ml of the olive oil, the fine sea salt, and black pepper. Mix thoroughly so the rice is evenly coated and the herbs are well distributed. The mixture should smell bright and lemony.
4. Line the base of a large pot with a few grape leaves to prevent sticking. Lay one leaf shiny-side down, add about 1 tbsp of filling near the stem end, then fold in the sides and roll up tightly into a neat parcel. Repeat with the remaining leaves and filling, keeping the rolls compact but not bursting.
5. Arrange the dolmades seam-side down in the pot in snug layers. Drizzle over the remaining 30 ml olive oil, then pour in the water so it comes close to the top layer without fully submerging the rolls. Place a small plate on top to keep them from unrolling as they cook.
6. Bring the pot to a gentle simmer over medium heat, then reduce to low and cover. Simmer for 45 minutes, keeping the heat low so the liquid barely bubbles. They are ready when the rice is tender and the leaves are supple.
7. Remove from the heat and leave covered for 10 minutes to settle and finish steaming. Carefully lift out a dolma and taste for tenderness, then transfer the rolls to a serving plate. Serve warm or chilled with lemon wedges for squeezing.

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