Vegetables & Sides

Dolmades with Yogurt-Mint Sauce

Name: Dolmades with Yogurt-Mint Sauce
Total time: 200 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 1/4 cup olive oil (for the filling); 3 Tbsp olive oil (for braising); 1 onion (finely chopped); 3 cloves garlic (minced); 1 cup long-grain white rice; 1 1/2 tsp ground cumin; 4 cups canned chicken broth (divided); 1/3 cup currants; 1/3 cup pine nuts (toasted); 1/3 cup fresh parsley (chopped); 1/4 cup fresh mint (chopped, for the filling); 1 (16 oz) jar grape leaves (about 40 leaves, drained); 1 cup plain yogurt; 1/4 cup fresh mint (chopped, for the sauce); 1 clove garlic (minced, for the sauce); Lemon wedges (for serving); Salt and pepper to taste

Classic Greek stuffed grape leaves filled with herbed rice, pine nuts, and currants, served chilled with a cooling yogurt-mint sauce.

200 minutes

Serves 8

Appetizer

Contains common allergens

Dairy Tree nut

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Instructions

7 steps

1
Make the filling: Heat 1/4 cup olive oil in a heavy medium saucepan over medium-low heat. Add the chopped onion and 3 cloves minced garlic and saute until very tender, about 10 minutes. Stir in the rice and cumin and cook 1 minute. Add 2 cups of the chicken broth and the currants, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

2
Transfer the rice to a bowl and stir in the toasted pine nuts, parsley, and 1/4 cup mint. Season with salt and pepper and let cool completely. (The filling can be made a day ahead and chilled.)
3
Prepare the leaves: Place the grape leaves in a bowl, cover with cold water, and let stand 30 minutes. Drain and trim off any stems.
4
Roll the dolmades: Arrange a leaf veined-side up on a work surface. Place 1 rounded tablespoon of filling near the stem end, leaving a 1/2-inch border. Fold the two short sides in over the filling, then roll up tightly starting from the stem end. Repeat with the remaining leaves and filling.
5
Arrange the rolls seam-side down in two heavy 12-inch skillets. Divide the remaining 3 Tbsp olive oil and 2 cups broth between the skillets. Cover and simmer over medium-low heat until the liquid is absorbed, about 30 minutes. Uncover and let the rolls cool, then transfer to a platter, cover, and chill.
6
Make the sauce: Combine the yogurt, 1/4 cup mint, and 1 clove minced garlic in a small bowl. Season to taste with salt and pepper.
7
Arrange the chilled grape leaf rolls on a platter, garnish with lemon wedges, and serve with the yogurt-mint sauce.

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