Ntolmadakia: lemony Greek stuffed vine leaves

Method

1. 1

   Blanching the vine leaves

   Blanch the vine leaves in hot water, then drain them well.

   3 min
2. 2

   Soaking the rice

   Soak the rice for one hour, rinse it, then loosen it with lemon juice.

   60 min
3. 3

   Frying the onion

   Fry the red onion and garlic in oil over a low heat, adding the spring onions as you go.

   4 min
4. 4

   Cooking the rice

   Stir the rice into the oil, pour over two mugs of water and cook until the water has been absorbed. Then season with salt and pepper and flavour with the fresh herbs.

   7 min
5. 5

   Rolling

   Wrap the filling in vine leaves and pack the parcels tightly side by side, seam side down, in a pan lined with leaves. Drizzle with oil, cover with a plate to weigh them down, and add just enough water to cover.

   15 min
6. 6

   Simmering and resting

   Simmer over a low heat until the water has completely evaporated, about 20 minutes. Then leave them to rest, covered, off the heat for ten minutes.

   30 min
7. 7

   Serving

   Serve warm or at room temperature with plenty of lemon, or with avgolemono sauce if you like.

   2 min