Where to eat Dolmades

Method

1. Rinse the vine leaves under cold water to remove excess brine. Soak in fresh cold water 30 minutes, then drain.
2. Soften the diced onion in 50ml olive oil over low heat for 12 minutes until translucent.
3. Stir in the rice and cook 2 minutes until coated. Add spring onions, dill, mint, parsley, toasted pine nuts, drained currants, oregano, salt and pepper. Stir off the heat.
4. Spread a vine leaf flat on a board, vein-side up, with the stem end towards you. Place a teaspoon of filling at the base.
5. Fold the two sides inwards over the filling, then roll tightly away from you into a tight cigar. Repeat with all leaves and filling.
6. Line the base of a wide heavy pot with extra vine leaves to prevent sticking.
7. Pack the dolmades tightly in concentric circles, seam-down, in two layers.
8. Drizzle with the remaining 100ml olive oil and the lemon juice. Pour the hot stock around (not over) the dolmades until they are just covered.
9. Set a small heatproof plate directly on top of the dolmades to keep them submerged.
10. Cover the pot and simmer over the lowest heat for 50 to 60 minutes until the rice is tender.
11. Remove from heat and let stand 15 minutes covered. Lift the dolmades carefully onto a serving platter. Serve warm or at room temperature with lemon wedges.