Soak and rinse 250g of short-grain rice until water runs clear. In a medium pan, heat 4 tablespoons olive oil over medium heat and sauté 3 large shallots until translucent, about 3–4 minutes. Add 1 bunch chopped green onions, 3 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon pepper, and cook for another minute until fragrant. Stir in optional chopped dates, then add the rice along with fresh herbs, 3 tablespoons lemon juice, and 1 tablespoon lemon zest. Mix thoroughly, then add ½ cup water, cover, and let it simmer on low heat until most moisture is absorbed, about 5 minutes. Remove from heat and fold in chopped nuts.

Adjust seasoning before moving on.

Rinse 60 large vine leaves under cold water. Lay one leaf shiny side down on a clean surface. Take a spoonful of rice filling and place near the stem end of the leaf. Fold sides over the filling and roll tightly. Continue placing stuffed dolmades seam-side down until all filling is used.

You should have a beautiful arrangement of Greek stuffed vine leaves ready for the pot.

Line a large pot with any leftover vine leaves. Arrange stuffed dolmades in a single layer, packing snugly. Drizzle a little olive oil and sprinkle with salt. If more dolmades, add a second layer covered with another layer of vine leaves. Add enough hot water to just cover dolmades and bring to a gentle simmer.

Cover and simmer on low heat for 45 minutes to 1 hour until rice is tender and water is absorbed. Allow to cool slightly before serving.

Arrange Greek stuffed vine leaves on a serving platter. Drizzle with olive oil and garnish with fresh herbs, lemon wedges, and tzatziki sauce on the side for dipping.

These dolmades are perfect as appetizers or on a mezze platter.