A Greek classic wrapped in in fresh vine leaves.
Add a lemon in salted water and as soon as the water boils, add the vine leaves which I boil for 5 minutes.
Spread the leaves in a colander to drain.
Finely chop the onions and herbs.
In a pan without oil, roast the pine nuts
Saute the onions in a pan with oil
Add a small hot pepper which you will remove later.
Add the rice and sauté for 4 to 5 minutes.
Add white wine and as soon as the alcohol evaporates, add water and salt and pepper.
Once it boils, add the herbs and pine nuts and stir.
Turn off the heat and let the filling cool
Add zest and lemon juice and remove the hot pepper
At the bottom of the pot, spread a layer of vine leaves and thin slices of lemon on top.
Fill the vine leaves, wrap them and place them in the pot.
Add water and a dish with a weight on top and boil for 30 to 40 minutes.
FOR DOLMADAKIA (stuffed vine leaves)
300 g fresh tender vine leaves (or from a jar)
350 g long grain rice
350 ml water
200 ml of extra virgin olive oil
8 spring onions
1 medium onion
1 bunch of parsley
1 bunch of mint
1 bunch of dill
1 lemon zest and juice
2 lemons cut into thin slices
50 ml dry white wine
50 g pine nuts
salt and pepper
FOR THE YOGURT SAUCE
400 g Greek yogurt 10% or less fat
1 TBSP. chopped fresh mint
1/2 lemon only the juice
Salt + pepper
1 TBSP. olive oil