Vine leaf sarma

Method

1. Rinse the vine leaves in several changes of water to get the brine out, then dip them in boiling water for a minute and drain. Set the torn ones aside — they go on the base of the pan.
2. Sweat the finely chopped onion in half the oil until completely soft, about ten minutes.
3. Let it cool a little, then mix it with the minced meat, the washed raw rice, the chopped parsley and dill, the mint, salt and pepper. The rice stays raw — it cooks inside the roll.
4. Lay a leaf shiny side down, veins up, put a teaspoon of filling near the base, fold the sides in and roll firmly but not tight. The rice swells, and a too-tight sarma splits.
5. Line the base of a wide pan with the torn leaves, then pack the rolls tightly side by side in circles. That packing is what stops them unrolling.
6. Pour over the remaining oil and the lemon juice, add the hot stock and weigh the rolls down with a plate set on top.
7. Simmer covered over a low heat for about 60–70 minutes, or bake at 170 °C for the same. Serve warm, with soured milk.