Dolmades

1. If using jarred grape leaves, rinse them well and soak in warm water for 15 minutes to draw out the excess brine, then drain; if using fresh leaves, blanch them briefly until they turn pliable.
2. Finely chop the onions and spring onions and saute in half the olive oil over medium heat for 8 to 10 minutes until soft and translucent, then stir in the rice and cook for 2 minutes more.
3. Take the pan off the heat and mix in the chopped dill, mint, the juice of one lemon, salt and pepper; the rice should be only partly cooked because it finishes steaming inside the rolls.
4. Lay a leaf vein-side up, place a teaspoon of filling near the stem end, fold the sides inward and roll into a snug little cigar, leaving slack for the rice to swell.
5. Line the base of a pot with a few torn leaves, pack the rolls seam-side down in tight layers, and drizzle with the remaining oil and the juice of the second lemon.
6. Set an inverted plate on top to hold the rolls in place, add enough hot water to barely cover, then cover and simmer gently for about 45 minutes until the rice is tender and the leaves are soft.
7. Let the dolmades cool in the pot, then serve at room temperature with lemon wedges.

You'll use: Pan · Large pot · Saucepan · Steamer