Stuffed vine leaves

1. Soak the rice in a bowl of water for 1 hour.
2. Put in a strainer and rinse under running water to remove the starch.
3. Strain again.
4. Stir in the juice of one lemon.
5. Heat half of the olive oil and sauté the chopped onions and green onions for 3-4 minutes.
6. Add the rice and combine until the rice is shiny.
7. Add 2 cups of water and simmer for 6-7 minutes, or until the fluids have been absorbed.
8. Season the rice and sprinkle with the herbs.
9. Grate the tomato into the stuffing and add the pine nuts and raisins.
10. In the meantime, blanch the vine leaves for a 1 minute and transfer to a bowl of cold water to stop the boiling. Strain. Remove any thick fibers from the edges.
11. Take a vine leaf in your palm and, with the fibers facing up, place a spoonful of stuffing in the center. Close the two edges over and wrap the dolma in a roll. Repeat.
12. Cover the bottom of the cooking pot with vine leaves that will serve as padding.
13. Place the stuffed vine leaves side by side in a cooking pot in layers, joining side face down.
14. Pour the rest of the olive oil and cover with a plate, so that the vine leaves do not unwrap while cooking.
15. Cover with water. Bring to a boil.
16. Reduce the heat to a simmer and cook until the water evaporates and the stuffed vine leaves are left in their oil – about 40 minutes.
17. Serve at room temperature or cold with the yogurt sauce.

YOGURT SAUCE

1. Place all ingredients in a bowl and whisk for a few minutes, until fully combined.
2. Pour the loose sauce over the stuffed vine leaves.