Preparation
Wash the rice and place in a saucepan. Cover with water and boil for 15 minutes. Remove from the heat.
Wash and finely chop the parsley and mint and add to the rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_1_M.jpg)
Dip the vine leaves briefly into boiling water and spread out on a tea towel to drain. Cut out the stems.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_2_M.jpg)
Drain the rice and place in a large bowl.
Peel and finely chop the onion.
Add the onions to the rice. Add half the lemon juice and 2 tbsp oil and mix well. Season with salt, pepper and allspice. Spoon about 1 tbsp onto each vine leaf.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_3_M.jpg)
Fold in the leaf edges and roll up from the stem end to the tip. Repeat until all the vine leaves are filled.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_4_M.jpg)
Place all the rolls close together in a pan and sprinkle with the remaining lemon juice and oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_5_M.jpg)
Pour in enough hot water so that all the rolls are covered. Place a small plate on the rolls and simmer over a low heat for 1 hour, then allow to cool in the pan. Drain before serving.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_6_M.jpg)
For the tzatziki cream, mix all the ingredients together. Serve as dip to the dolmades.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000206/000206_step_7_M.jpg)