Method

• 1.
  Place rice and yellow lentils in a medium saucepan of boiling salted water and cook for 8 minutes or until par-cooked. Drain, refresh under cold running water, then drain again. Cool slightly.
• 2.
  Heat 2 tbs olive oil in a large frypan over medium heat. Add onion and cook, stirring occasionally, for 15-20 minutes until completely softened. Stir through turmeric and remove from heat. Add rice and lentil mixture with fresh herbs, dried tarragon, 1 tsp salt flakes and freshly ground black pepper to taste. Mix to combine. Set aside.
• 3.
  Lay a vine leaf flat (each leaf should be about 12cm x 12cm, layer leaves together if necessary). Spoon 2 heaped tsp rice mixture into centre of leaf. Fold in opposite sides then tightly roll to enclose the filling. Repeat with remaining vine leaves and rice mixture to make about 30 dolmeh.
• 4.
  Line base of a medium non-stick saucepan with remaining flattened vine leaves. Place dolmeh upright in the pan, ensuring they are tightly packed.
• 5.
  Whisk lemon juice, remaining oil and sugar in a bowl and pour over dolmeh. Stuff garlic in between dolmeh, then cover with a lid and cook over low heat for 1 hour 30 minutes or until rice and leaves are tender (add extra oil or water if liquid has evaporated). Cool to room temperature, then chill for at least 3 hours or until cold. Serve with lemon wedges.