Ingredients: 65 vein leaves, 1 cup Beliá Premium Olive Oil, 2 cups white grain rice (glase), 2 large dried onions minced, 1 bunch of green onions diced, 1/2 bunch fresh dill finely cut (leaf part only, not the stem), 1/4 tsp dry spearmint, slat/pepper to taste, 1 lemon (juice only)
Rinse the rice well, you want the starch off. In a bowl mix well with your hands the rice, the onions (dried and green), the herbs, salt/pepper, half the olive oil and lemon juice. You can optionally add some raisins to the mix.
Open one vein leaf at a time and place approximately 1 tsp of the mix on top of it. Tightly roll the vein leaf making sure the edges are sealed. Proceed like this for all but 5-10 vein leaves.
Lay a few vein leaves (the ones you set aside) at the bottom of a pot or a pressure cooker and carefully place the rolled vein leaves (dolmadákia), tightly one next to the other. Make a second and third row if necessary. On top of the last row lay another layer of open vein leaves. Rinse with the rest of the olive oil & lemon juice and fill the pot with water until all the dolmadákia are covered. Last, take a large ceramic plate, turn it upside down and place it on top of the pile. Bring to a boil, then lower the temparature of the stove to medium and cook for approximately 10′ (pressure cooker) or 30′ (pot).
This is a great appetizer (or main dish if someone is fasting or is vegan) served warm or cold, that goes very well with a nice Greek ouzo or tsipouro. Enjoy!