Method

Sauté onion in half the olive oil for 10 minutes until soft. Add pine nuts and cook 2 minutes until golden. Add rice; stir 2 minutes. Add currants, allspice, cinnamon and season. Cool slightly. Mix in herbs and half the lemon juice. This is the filling.
About 5 min
Lay a vine leaf vein-side up on your work surface, stem end toward you. Place 1 heaped teaspoon of filling near the stem. Fold the bottom sides of the leaf over the filling, fold in the sides, then roll tightly away from you into a tight cylinder (not too tight — rice expands). Repeat.
About 11 min
Line the base of a heavy pot with broken vine leaves or sliced lemon (prevents sticking and burning).
About 11 min
Pack the dolmades tightly in a single layer, seam-side down. Add a second layer if necessary. Pour remaining olive oil and lemon juice over the top. Add enough cold water to just cover.
About 11 min
Place a heavy plate on top to keep them compressed during cooking. Bring to a simmer, cover the pot and cook on very low heat for 40–45 minutes until the rice is fully cooked and the leaves are silky tender.
About 11 min
Cool in the pot. Serve at room temperature or slightly warm with cold thick yogurt and lemon wedges. Do not serve hot — the flavour improves significantly when cool.
About 3 min

Nutrition per serving (estimate)

Contains: nuts