Dolmades grecs

03 — Method

1. Rinse the grape leaves well to remove the brine.
2. For the filling, cook the chopped onion with the pine nuts in the skillet over medium heat for 8 minutes.
3. Add the rice, currants, the juice of 1 lemon and 200 ml (¾ cup) of water and cook covered for 10 minutes.
4. Off the heat, stir in the mint and dill and let cool for 20 minutes.
5. Lay each leaf vein side up, add 1 tbsp of filling and roll up, folding in the sides.
6. Pack them tightly in a spiral in the Dutch oven, in layers if needed.
7. Drizzle with the olive oil and the juice of the second lemon, add 300 ml (1¼ cups) of water and cook covered over low heat for 45 minutes.