2 tbsp chopped fresh dill, to garnish
2 lemons, juice only
1 tbsp dried mint
2 onions, finely chopped
2 tbsp chopped fresh flatleaf parsley, to garnish
5 ripe tomatoes, finely chopped
12–15 vine leaves, blanched if leaves are large
sea salt and freshly ground black pepper
1 tsp ground cinnamon
2 tbsp olive oil, plus extra for drizzling
½ tsp paprika
2 tbsp tomato purée
250g/9oz Greek-style yoghurt, to serve
500g/1lb 2oz pork mince
200g/7oz long-grain rice