1 cup olive oil
1/2 kilo onions finely chopped
1 cup rice
Sultanas and pine cone seeds (optional) Mint OR dill finely chopped
Hot water
Salt and pepper
50 - 60 vine leaves
Juice of one lemon

Fry the onion in half the oil until tender. Add the rice and leave to simmer for a few minutes. Add half a cup of sultanas and 2 soupspoons pine cone seeds (if desired), the mint OR dill, the water, 1 level soupspoon of salt and a little pepper. Boil the mixture for about ten minutes, then remove from the heat and allow the mixture to cool.
Put the vine leaves in a saucepan of boiling water. Boil for one minute, drain and rinse the leaves several times in cold water.
Wrap the dolmades. Place each one in a large saucepan, preferably earthen; add the lemon juice, the remaining oil and 1 1J2 cups of hot water. Place a plate upside down in top of the dolmades to prevent them opening during cooking. Cover the saucepan and allow to simmer for about one hour.
To be served cold with jajiki, yoghurt OR taramasalata