Cookbook Challenge 2011 - Rice/Noodles

I've had a jar of vine leaves in the cupboard for ages, so when rummaging through my pantry looking for inspiration, I figured dolmades would be a good idea. A la grecque is a little Greek restaurant in Aireys Inlet and the owner's cookbook is one of my favorites; it's actually written by an Australian who married into a Greek family, so I particularly like it for that reason. My own mother in law has taught me plenty of traditional Greek recipes - none written down & all measured by feel! Dolmades, however, are not part of her repertoire. She's taught me similar recipes using cabbage leaves, but I also love the flavour that the vine leaves impart, meaning the filling can be quite simple and the result is really tasty.

dolmades from pam talimanidis' a la grecque
500g fresh vine leaves, or a jar of vine leaves preserved in brine
450g medium-grain rice, rinsed until the water runs clear
10 spring onions, finely chopped
1/2 cup dill, finely chopped
1/2 cup mint leaves, finely chopped
juice of 1 lemon
315ml extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 litre water
plain yoghurt to serve

If using fresh vine leaves, blanch them, a few at a time, in a large saucepan of boiling water. Refresh in cold water then lay flat on a tea towel to dry. Trim off the stalks with sharp scissors. If using preserved leaves, rinse them well to remove the brine. Dry and trim off the stalks, as for the fresh leaves.
In a large mixing bowl, combine the rice, spring onions, herbs, lemon juice and 190ml of the olive oil. Season with salt and pepper and mix everything together well.
Lay a vine leaf out on the back of a dinner plate, with the vein side up. Place a spoonful on the rice mixture across the base of the leaf. Roll it over once, fold the sides in and then continue to roll into a neat sausage shape. The dolmades should be about the size of a finger - don't roll them too tightly or they will burst during the cooking. Repeat until all the rice mixture is used up. You should have a few vine leaves left over.
Lay a few of the remaining vine leaves flat over the base of a large saucepan. Pack the dolmades tightly into the pan then add more layers until all are used. Pour on the water and the remaining 125ml of olive oil. Lie a few more vine leaves over the dolmades then sit a plate on top and cover the pan with a lid. Cook over a medium heat for 1 hour then remove from the heat and leave to coll in the pan. Drain and serve the dolmades at room room temperature with yoghurt.