Stuffed Vine Leaves

Remove the stems from the fresh vine leaves and scald them with boiling water for about 5 minutes, drain in a sieve and leave to cool. Finely chop the onions and all the herbs. Heat about 6 tablespoons of olive oil and sauté the onions in it, immediately add the minced meat or chanterelles and sauté. Stir in half of the herbs and pour about ½ L of water. Cook the rice for about 10 minutes until only half cooked. Stir in the rest of the herbs, add salt, pepper, coriander and about 1 tsp grated lemon zest. Let the rice cool down. Then fill the vine leaves with it and roll it up. Line a pot with vine leaves and place the rolls in it close together, pepper and sprinkle with lemon juice. Drizzle the remaining olive oil and lemon juice over the top and pour in hot water until the rolls are just covered. Bring to a boil and then cook over medium heat in a covered pot for about 50 minutes until the liquid is completely absorbed. Let cool well. Serve with garlic sauce and/or tomatoes. Drizzle with the oil.

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