Dolmades with lamb and pine nuts

Prepare filling

1. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant; remove and set aside.
2. Heat 3 tbsp olive oil in a pan, add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the ground lamb to the pan and cook until browned, breaking it up with a spoon; drain excess fat if needed.
4. Stir in the rinsed rice, chopped dill, parsley, mint, toasted pine nuts, salt and pepper; cook 1–2 minutes to combine.
5. Remove from heat and allow the filling to cool slightly before assembling; taste and adjust seasoning.

Assemble dolmades

1. If using jarred leaves, rinse them well and blanch briefly in boiling water to soften, then drain and pat dry.
2. Place a grape leaf shiny side down, trim any thick stem, and put about 1–2 teaspoons of filling near the stem end.
3. Fold the sides over the filling and roll tightly from the stem end to form a neat cylinder; repeat with remaining leaves and filling.
4. Line the bottom of a wide, shallow pot with a few extra grape leaves to prevent sticking, then arrange the rolls seam-side down in tight concentric layers.

Braise and finish

1. Mix the vegetable broth with the juice of 1 lemon and tomato paste; pour over the packed dolmades so liquid comes about three-quarters up the rolls.
2. Place a heatproof plate or a lid smaller than the pot on top of the dolmades to keep them weighed down.
3. Bring the pot to a gentle simmer, then reduce heat to low, cover and cook for 50–60 minutes until rice is tender and flavors meld.
4. Turn off the heat and let the dolmades rest in the covered pot for 10–15 minutes to firm up.
5. Carefully lift the dolmades from the pot, drizzle with extra olive oil, garnish with remaining chopped herbs and serve with lemon wedges.