(Dolmadakia gialantzi)
Rinse the leaves and boil in salted water for approximately 10 minutes until soft. Drain and place in some cold water with ice cubes (they will keep their colour and cool) and drain again.
Place the rice, tomato, dill, parsley, lemon and 1 tablespoon of oil in a bowl and leave until the liquid is absorbed.
In a non-stick pan, without oil, brown the pine nuts on a low heat and add them to the mixture.
Place one tablespoon of filling in each leaf and roll (not too tight). Place a layer of vine leaves on the bottom of the saucepan and cover with olive oil. Place the stuffed vine leaves in rows. Pour in water to cover and place a plate on top as a weight. Cover the saucepan and cook on a low heat until they absorb the liquid for approximately 20-30 minutes.
Ingredients:
300g vine leaves (approx.)
1 tbsp lemon juice
1 tbsp olive oil plus ½ cup
(approx.) for cooking
1 cup grated tomato
(in the blender),
½ cup finely chopped parsley
½ cup finely chopped dill
1 onion, finely chopped
½ cup rice
3 tbsps pine nuts
salt, pepper
