Yialantzi Ntolmadakia — Vegan Rice-Stuffed Vine Leaves

If using jarred vine leaves, rinse them thoroughly under cold water to remove excess brine. If fresh, blanch them briefly in boiling water until pliable.

Finely chop the onion. In a large pan, heat 60 ml of Greek Extra Virgin Olive Oil over medium heat. Sauté the onion until translucent, about 5 minutes.

Add the rice to the pan with the onion and stir for 1-2 minutes. Remove from heat.

Finely chop the fresh dill and mint. Add them to the rice mixture along with the salt, pepper, and the juice of one lemon. Mix well to combine the filling.

Lay a vine leaf flat on a clean surface, shiny side down. Place a small spoonful of the rice filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upwards to form a neat parcel.

Line the bottom of a large pot with any torn or extra vine leaves. Arrange the rolled ntolmadakia snugly in layers in the pot. Pour the remaining 60 ml of Greek Extra Virgin Olive Oil over them.

Add the water and the juice of the second lemon to the pot. Place a heatproof plate on top of the ntolmadakia to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let rest for 10-15 minutes before serving. Serve warm or at room temperature, often with a wedge of lemon.