Sarma

Instructions

1. Unroll 15 vine leaves and lay them in a bowl of just-boiled water for 5 minutes to soften and wash out the brine. Drain, spread on a tea towel dull side up and snip off the hard stems. Keep back three or four torn or ragged leaves for lining the pan.
2. In a bowl, mix 60 g rinsed short-grain rice with 70 g finely chopped onion, 1 sliced spring onion, 2 tbsp dill, 1 tbsp mint and 1 tbsp parsley. Stir in 2 tsp of the olive oil, 1 tbsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper, and work it together with your fingers so the rice is coated.
3. Lay a leaf dull side up with the stem end towards you and place a rounded teaspoon of filling near the base. Fold the base over the filling, fold both sides in, then roll up snugly into a finger-sized cigar, firm but not tight, as the rice swells. Repeat until the filling is used, giving about 15 rolls.