Dolmades - Greek Stuffed Vine Leaves

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1. 1Step 1: Heat 60 ml (¼ cup) of oil in a large, shallow pot with a lid. Add the diced onion and sauté for about 5 minutes, stirring occasionally.
2. 2Step 2: Add the spring onions and garlic, and continue sautéing until the onion is translucent, stirring frequently.
3. 3Step 3: Add the well-rinsed rice and sauté for about 2 minutes. Then add the chopped herbs, lemon zest, salt, pepper, nutmeg, and capers (if using), and stir well.
4. 4Step 4: Pour in 360 ml (1½ cups) of water, cover, and bring to a gentle boil. Simmer for about 5 minutes, until the water is absorbed. Remove the lid and let the filling cool slightly.
5. 5Step 5: Meanwhile, trim the stems off the vine leaves with scissors, rinse them well, and dry on a clean towel. Set aside any torn or small leaves to line the pot.
6. 6Step 6: Line a medium pot with about 20 vine leaves, then arrange lemon slices on top. This prevents the bottom dolmadakia from scorching.
7. 7Step 7: Place a vine leaf on a work surface, veiny side up. Put a heaped teaspoon of filling at the bottom of the leaf, fold the bottom flaps over, then fold the sides and roll up like a burrito. Do not overfill.
8. 8Step 8: Roll the dolmadakia fairly tight, but leave a little slack for the rice to expand during cooking.
9. 9Step 9: Arrange the rolled leaves seam-side down in the prepared pot, tightly packed, in layers. They can be in circles or rows as long as they fit snugly.
10. 10Step 10: Add about 380 ml (1½ cups) of boiling water, 4 tbsp of olive oil (or 30 ml / 2 tbsp water if using less oil), and 4-6 tbsp of lemon juice. The liquid should barely cover the dolmadakia.
11. 11Step 11: Weigh the rolls down with a heavy plate to prevent them from unraveling during cooking.
12. 12Step 12: Bring to a gentle simmer over low heat and cook for 45-60 minutes. Turn off the heat and let the pot stand for another hour, allowing the rice to finish cooking and the leaves to become soft.
13. 13Step 13: Store in the fridge overnight. They are best eaten at least a day after making, as the flavor improves. They keep in an airtight container for about a week and can be frozen.
14. 14Step 14: If using cashews or sunflower seeds, soak them in boiling water for 30 minutes.
15. 15Step 15: Drain, rinse, and blend with just enough water to get a silky smooth, cream-like consistency.
16. 16Step 16: For a thicker, more luxurious texture, place the mixture in a muslin cloth over a sieve with a bowl underneath, and let excess water drain overnight in the fridge.
17. 17Step 17: Season with lemon juice, grated garlic, salt, and pepper. If using yogurt, an almond one is recommended; thick coconut yogurt did not work well.