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1
Saute onions in 1/2 cup olive oil until translucent.
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2
Wash and drain rice well and add to onion along with 1 cup of water.
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3
Cook for 10 minutes.
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4
Add herbs, pine nuts, currants and salt and white pepper to taste.
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5
Set aside to cool.
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6
Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
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7
Cut off any tough stems by cutting a V around the stem, and discarding stem.
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8
Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
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9
Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
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10
Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
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11
Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
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12
Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
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13
Serve cold or at room temperature as a'meze'.
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14
Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
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15
For Vegan option omit the yogurt.
