Pork and pistachio dolmades | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion (150g), chopped finely
• 2 clove garlic, crushed
• 185 gram minced (ground) pork
• 1/2 cup (100g) white long-grain rice
• 1/2 cup (60g) roasted unsalted pistachios,chopped coarsely
• 2 teaspoon finely grated lemon rind
• 1 tablespoon finely shredded fresh mint
• 40 large grape vine leaves in brine
• 1 litre (4 cups) chicken stock
• 1/3 cup (80ml) lemon juice