Dolmadákia loaderá à la Gabi

Ingredients for 4 servings:

• 24 vine leaves, pickled
• 1 m.-sized onion(s)
• 125 ml olive oil
• 200 g rice (long grain rice)
• 2 tbsp pine nuts
• 1 bunch of flat-leaf parsley
• 1 bunch of dill
• 2 tbsp mint, fresh, chopped
• Salt
• Black pepper, freshly ground
• 1 pinch(s) of sugar
• 2 lemons, untreated, juice and zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

stuffed vine leaves

Rinse the vine leaves and drain in a sieve. Peel the onion, dice very finely, and fry in 2 tablespoons of oil until translucent. Stir in the rice and roughly chopped pine nuts and fry briefly. Top up with 250 ml of hot water, cover, and cook for 20 minutes. Stir in the chopped herbs. Season with salt, pepper, sugar, and a little grated lemon zest. Place the vine leaves shiny side down and spread 1-2 teaspoons of the rice mixture on each one. Fold the leaf edges over the filling and roll up from the base of the stem. Place the rolls side by side in a wide pot, season with salt and pepper. Pour over the remaining oil and lemon juice, and add enough water to cover all the rolls. Weigh them down with a plate, cover, and cook over low heat for 40-60 minutes. Allow to cool.