Denise says:

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Makes: 20

Whenever I am in Greece I can't stop eating these. There are loads of different varieties - meaty, herby, veggie and these, which have sultanas and pine nuts.

Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
125g short-grain rice, rinsed and drained
50g sultanas
50g pine nuts, toasted
1 lemon, juice only
175ml water
1 bunch of spring onions, finely chopped
3 tablespoons each of finely chopped fresh mint leaves and parsley
20 preserved vine leaves
Salt and freshly ground black pepper

Method

1. Heat the oil in a pan and fry the onion and garlic until soft. Add the rice, sultanas, pine nuts and lemon juice and fry for one minute. Season, then add the 175 ml water.
2. Cover the pan and simmer for 15 minutes, then turn off the heat and leave to cool.
3. Once the mixture is cool, add the spring onions, mint and parsley.
4. Rinse the vine leaves in water, then place them shiny side down on a board. Put about two teaspoons of the cooled stuffing on each leaf and roll into a tight parcel. Chill until ready to eat.
5. You can eat the dolmades either cold or warm (warm in a steamer or in an oven on a low temperature – covered for 15 minutes)