- 25 vine leaves
- quarter cup of fresh mint, finely chopped
- one and a half cups of onions, finely chopped
- one cup of spring onions, finely chopped
- 1 cup of olive oil
- 1 cup of rice
- Salt and pepper
- Juice of 2 lemons
- Half a cup of dill, finely chopped
Blanch the vine leaves, drain and allow to cool.
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.
Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.
Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.