300g Vine leaves
1 lemon - juiced
1/2 cup long grain rice
5 tablespoons olive oil
2 cloves garlic, minced
3 spring onions, sliced
10 cherry tomatoes, diced
1 bunch parsley
1 bunch coriander
1/2 bunch mint
1 teaspoon ground cinnamon
Salt and pepper
Seperate vine leaves, soak in bowl of cold water.
Add olive oil to pan. Fry spring onions, tomatoes, garlic, spices, herbs and rice. Cook for a few minutes and leave the rice firm.
Empty bowl of water and lay the leaves shiny side down. To remove the stem, cut out a V shape down the bottom of the vine leave. Cross leaves over and add tablespoon of mixture horizontally towards the stem end. Fold in the sides, and roll.
In a big pot, lay vine leaves flat onto the bottom. Make sure they're placed close together like sardine and pack firmly. Add water, lemon juice and olive oil to the top and place a plate or lid down to submerge dolmades.
Bring to boil and simmer for 30-40 minutes.
Serve cold with Tzatziki or Greek yoghurt.