You will make 20 dolmas with this recipe. Keep dolmas longer by covering with olive oil. Tap the bowl in which you will store the dolmas a few times on the counter, releasing as much air as possible and preventing decay. Store in a cool and dark place.
Carefully rinse the vine leaves under running water. Fry the onion in the oil until golden brown. Add the rice and fry for 3 minutes while stirring. Add the water, salt, raisins and pine nuts. Stir briefly and cover the pan. Leave the rice to cook on very low heat for 15 minutes until nearly done, and all the water is absorbed. Stir, transfer to a large tray and leave to slightly cool. Stir in the parsley, mint, cinnamon and tomatoes. Taste the mixture and add salt and pepper, as needed.
Fill the vine leaves with 1 generous tablespoon of the rice mixture. Roll up the leaf like an envelope (by first placing the sides on the filling and then rolling it). They are most attractive if the dolmas are of equal size. Arrange the rolls next to each other in an oven tray and completely cover with water. Add the lemon juice. Cover the tray with aluminium foil and place in an oven preheated to 180°C (350°F/Gas 4) for 1 hour. Occasionally check whether there is enough water to cover the bottom of the oven tray. It should not boil dry. Leave to cool.
In the meantime make the dressing by mixing the ingredients into a smooth sauce using a hand blender. Season with salt and pepper. Serve three or four dolmas per person, drizzle with the dressing and serve with slices of lemon and crusty bread.
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