Instructions

Blanch the vine leaves and drain them. Heat half the olive oil and sauté the dry onions and fresh scallions over low heat for 3-4 minutes. Add the rice and stir well to coat in oil. Pour in 3 cups of water and simmer for 6-7 minutes, until the rice absorbs the liquid. Season with salt and pepper, then add the herbs.

Once the filling has cooled, place a small amount at the base of each vine leaf and roll tightly. Arrange the rolls in layers in a wide pot. Pour in the remaining ½ cup olive oil, lemon juice, and enough water to cover them. Place a plate on top as a weight. Simmer over medium heat until the vine leafs are cooked in their oil.