Dolmades

Method

1. Lift 15 vine leaves from the brine, unroll them carefully and soak in a bowl of just-boiled water for 5 minutes to soften and de-salt. Drain, rinse under cold water, pat dry and snip off any tough stems.
2. Warm 1 tbsp of the olive oil in a small saucepan over a low-medium heat. Sweat 1 finely chopped small onion and 1 sliced spring onion for 6 minutes, stirring, until soft and translucent but not coloured. Stir in 50 g short-grain rice and 10 g pine nuts and toast for 2 minutes until the grains look glassy.
3. Pour in 50 ml water and simmer, covered, for 5 minutes until absorbed — the rice should still be half-raw and chalky in the centre, as it finishes cooking inside the leaves. Off the heat, fork through 10 g chopped dill, 5 g parsley, 3 g mint, 0.25 tsp salt and 0.25 tsp black pepper. Spread on a plate and cool for 10 minutes.