Grape leaves rylets

Dolmades are easy to make from currant leaves if you don’t have a vine leaf.

Ingredients for four

8 vine leaves (or large currant leaves) 1 dl basmati rice 2 dl vegetable stock1 onion 1 handful of mint 1 lemon salt pepper olive oil

Remove the vine leaves from the cane and bring to a rapid boil.

Chop the onion very finely and sauté in a pan until yellow. Add half the vegetable stock and the rice to the pan. Fry in the pan until hot. Grate in the lemon zest. Season with salt and pepper. When the broth has been absorbed, tear the mint leaves into the pan and remove from the plate. The rice does not need to be cooked at this stage. Place the vine leaf on a plate, runner side up, and sprout. Grab a spoonful of the bottom half of the vine leaf and gently fold the vine leaf roll into a flat roll. It must not be tight because the rice will still swell when cooked. When all the vine leaf rolls have been rolled, place them in the bottom of the pan with the seams down. Spoon a generous amount of olive oil, the remaining vegetable stock and a squeeze of lemon juice over the pan. Cook the vinaigrette under a lid on a very low heat until the liquids have evaporated, about an hour. Serve with the vine-leaf rolls and a drizzle of water.