Rice-Stuffed Vine Leaves

📝 Ingredients

• 36 vine leaves in brine, from a jar (about 150 g drained, 30 for stuffing, 6 for lining)
• 150 g short-grain rice (arborio type)
• 1 brown onion (about 120 g)
• 3 tbsp olive oil (1 for the onion, 2 for cooking)
• 30 g raisins
• 20 g fresh mint (15 g for the filling, 5 g for the yoghurt)
• 20 g fresh parsley
• 2 lemons (1 for the filling, 1 for cooking)
• 400 ml hot water
• 200 g Greek yoghurt, 2% fat (to serve)
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Frying pan
• Colander
• Heavy-based saucepan with lid
• Heatproof plate
• Scissors

📖 Steps

1. Carefully unfold the vine leaves, soak them for 5 min in a bowl of hot water, then rinse them in cold water to remove excess salt. Drain them and snip off the small tough stem of each leaf with scissors. Keep the 6 most damaged ones for lining.
2. Finely chop the onion and soften it for 6 to 7 min over a low heat in a frying pan with 1 tbsp olive oil, until translucent. Rinse the rice in a sieve until the water runs clear, add it and stir for 1 min to coat it in oil.
3. Off the heat, add the raisins, 15 g of mint and the parsley, both finely chopped, the juice of one lemon, 1 level tsp salt and some pepper. Mix well: the rice stays raw and will cook inside the leaves as it absorbs the cooking liquid.
4. Lay a leaf flat, veins facing up and stem towards you. Place 1 heaped tsp of filling in a small log near the base, fold up the bottom, then both sides towards the centre, and roll up tightly towards the tip like a cigar. Don't overfill: the rice swells.
5. Line the bottom of the saucepan with the 6 reserved leaves: they protect the rolls from direct heat. Arrange the stuffed leaves side by side, seam-side down, packed tightly in one or two layers so they don't unroll.
6. Pour over 2 tbsp olive oil, the juice of the second lemon and the hot water, which should just come up to the level of the rolls. Place an upturned plate on top to hold them in place, cover and bring to a simmer over a medium heat.
7. Turn the heat down low and simmer very gently for 45 min, until almost all the liquid has been absorbed and the rice is tender (taste one). If the bottom becomes dry before the end, add a little hot water.
8. Turn off the heat and leave to cool in the saucepan, with the plate in place, for at least 30 min: the rolls hold together better as they cool. Mix the Greek yoghurt with 5 g of chopped mint and a pinch of salt, then serve cold or lukewarm with this sauce.