Ingredients:
2 cups of fine lentils, boiled
1/2 cup of Arborio rice or other starchy rice
1 kilo of vine leaves (if pre-packed, make sure to wash well to remove salt)
3 medium-sized onions, grated
1 cup olive oil
2 tablespoons of finely cut fresh mint
2 tablespoons of finely cut fresh parsley
1 large tomato, grated
salt and pepper
1/8 teaspoon of cumin
some stems of parsley for the bottom of the saucepan
Method:
1. In a bowl, mix the lentils with the rice, onions, mint, tomato, salt and pepper, cumin and half of the olive oil.
2. Lay the vine leaf out the right side up with the stem facing you.
3. Place 1 teaspoon of the mixture near the stem and fold by folding the 2 sides in. Roll up and tighten with your fist. Repeat with remaining vine leaves until mixture is used up.
4. In a saucepan line up the parsley branches on the bottom and line with 2-3 vine leaves.
5. Line up the dolmades tightly next to one another and make layers of dolmades on top until all are finished.
6. Place a plate the size of the saucepan on top of the dolmades to keep them from moving while cooking.
7. Add 1/2 litre of water and cover.
8. Cook on low heat for 30-40 minutes.
9. The dolmades can be served hot or cold.