Vegetarian Dolmades with Pine Nuts and Raisins

Prepare the Filling

1. In a medium bowl, combine the rinsed rice, toasted pine nuts, raisins, chopped dill, chopped spearmint, and finely chopped onion.
2. Add 3 tablespoons of olive oil, lemon juice, salt, and pepper to the rice mixture. Stir well to combine all ingredients.

Stuff the Grape Leaves

1. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until softened, then shock in ice water and drain. If using jarred leaves, rinse them thoroughly.
2. Lay a grape leaf flat, vein-side up. Place about 1 tablespoon of the rice mixture near the stem end.
3. Fold the sides of the leaf inward over the filling, then roll up tightly from the stem end towards the tip.
4. Repeat with the remaining grape leaves and filling.

Cook the Dolmades

1. Line the bottom of a heavy-bottomed pot or saucepan with a few extra grape leaves or stems to prevent sticking.
2. Arrange the stuffed dolmades snugly in layers over the lining leaves, seam-side down.
3. Pour 1.5 cups of water and a drizzle of olive oil over the dolmades. Place a heatproof plate directly on top of the dolmades to keep them submerged and prevent them from opening during cooking.
4. Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 10-15 minutes before serving.