Nell's Dolmades

Blanch vine leaves in boiling water for 3 minutes. Rinse in cold water and drain. The number of leaves needed depends on the size of the leaves. Nell’s leaves are large.


Fry 2 finely diced onions in half a cup of olive oil. Add 1 cup of rice and 3 tbs of pine nuts and stir for 2 minutes.

Add, finely chopped:

1 tbsp fresh dill
1 tbsp of mint
• 5 tbsp parsley
• 3 tbsp currants

Add salt and pepper to taste.

Add 1 cup of water.

Cover pot tightly and cook for 15 minutes until water is absorbed. Place vine leaves shiny side down and place rice mixture in centre. Fold stem and sides over the rice and roll towards point of leaf. Line a heavy pan with vine leaves. Pack rolls placing seams down. Cover with:

• juice of 1 lemon
1 cup water
One third cup of oil.

Cover with vine leaves and a fitted lid (a plate will serve). Simmer for one hour. Remove from heat and stand 1 to 2 hours to allow all fluid to be absorbed.