How to make
Boil the washed vine leaves in boiling water.
Heat half of the oil and fry the chopped onion in it briefly and add the cleaned and washed rice and stir.
Season by taste with salt and black pepper and add the dill, add 2 1/2 cups of hot water and cook over medium heat until the rice absorbs the liquid. Remove it from the heat and cool the filling slightly.
Unfold the leaves and put a bit of the rice in each. Start rolling them into tight sarmas, which we then arrange tightly into a saucepan, add the remaining oil, lemon juice and water so that it covers the sarma.
Cook over medium heat, clamped down with a plate, until they remain in their fat.
Serve them either hot or cold.
