Heat half the oil in a medium-sized saucepan, add the onions and spring onions
and cook until they are soft and without colour. After about five minutes add the
garlic. Sauté and keep everything
moving around the saucepan as you add the rice, sultanas, pine kernels, lemon juice and the remaining oil. Season with salt and pepper and add the hot water.
Cover the saucepan and simmer. After five minutes all the liquid should be absorbed
and the mixture should have a glossy look. Remove from heat and leave to cool. Add the chopped herbs and mix well. Rinse the vine leaves thoroughly and open them
shiny side down onto a large surface covered with tea towels.
Place a heaped teaspoonful of the mixture in the middle of the leaf. Fold up the bottom flap of the leaf, fold the side
leaves over that and roll tightly up towards the stalk. Parcels should be neat and well sealed. As you finish each dolmade, place it (join side down) into a
small saucepan. They should be very tightly packed and lying in concentric circles. (You may need tomake two layers).
Drizzle over some extra virgin olive oil, season and just cover with water. Put an inverted plate on top of the dolmades to keep them pressed down and to prevent
unravelling during cooking. Bring to the boil, turn down to a simmer and replace the lid. Cook for 30 minutes, or until
the rice is tender and most of the water has been absorbed.
Roll the dolmades really tightly; they should be compact and bite-sized.
Look for good-quality Greek vine leaves at your local deli