Vegetables & Sides

Serving

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

70 min prep

110 min cook

Contains common allergens

Dairy Tree nut

In the app, Listahan checks these against your household automatically.

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.

Dolmades with Yogurt-Mint Sauce — plated and served — Serving moment. How Dolmades with Yogurt-Mint Sauce looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

60/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 47

Budget-friendly 50

Great leftovers 87

Pantry-friendly 32

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

270

Calories

8 g

Protein

24 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Dolmades are stuffed grape leaves found across Greece, Turkey, and the wider Eastern Mediterranean and Middle East, where seasoned rice, herbs, and sometimes meat are rolled into tender vine leaves and gently simmered. The cooling yogurt-mint sauce is a classic Greek accompaniment that offsets the lemony, herbaceous filling. The dish is a labor of love and a fixture of mezze tables, prized for being just as good at room temperature as warm.

Listahan note

This version keeps the filling lemony and herb-forward and pairs it with a bright yogurt-mint sauce, so the rolls taste fresh rather than heavy.

Technique cues

Rinse and blanch jarred grape leaves to remove excess brine, or they will make the finished dolmades too salty.
Roll the leaves snugly but not tightly, since the rice expands as it cooks and a too-tight roll will split.
Line the pot bottom with extra or torn leaves and weight the rolls with a plate so they stay submerged and intact.

Kitchen flow

Parallel prep: Mix the filling and stir the yogurt sauce while the rinsed grape leaves drain so rolling is the only remaining task.
Make-ahead: Dolmades keep for days and taste even better the next day, making them ideal to roll fully ahead.
Leftover move: Serve cold leftovers as a mezze with the yogurt sauce, or chop into a grain bowl.
Cleanup rhythm: Keep a damp towel and a bowl for trimmed stems at your rolling station to keep the work tidy.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Grape leaves

the wrapper

Purpose: Their tender, slightly tangy leaves hold the filling and define the dish.

Handling: Rinse jarred leaves well, blanch briefly, and trim any tough stems.

Adaptation: Blanched cabbage or chard leaves work for a grape-leaf-free version.

Rice

the filling base

Purpose: It swells to fill the rolls and absorbs the lemon and herbs.

Handling: Use medium or short-grain rice and partially cook or rinse it before rolling.

Adaptation: Bulgur gives a nuttier filling, or cauliflower rice for low-carb.

Fresh herbs

the flavor

Purpose: Dill, parsley, and mint give the filling its fresh, green Mediterranean character.

Handling: Chop finely and fold generously into the rice mixture.

Adaptation: A larger amount of just one herb works if you are short on variety.

Lemon

brightness

Purpose: Its juice seasons both the filling and the simmering liquid for the signature tang.

Handling: Juice into the filling and add more to the cooking liquid and to finish.

Adaptation: A splash of white wine vinegar covers the acidity if needed.

Plain yogurt

the cooling sauce

Purpose: Whisked with mint and garlic, it offsets the lemony rolls with a creamy coolness.

Handling: Stir together with chopped mint, grated garlic, and a pinch of salt.

Adaptation: A dairy-free coconut or cashew yogurt makes the sauce vegan.

Technique notes

Add a layer of lemon slices over the rolls in the pot to perfume them as they steam.
A drizzle of good olive oil over the finished, cooled dolmades deepens their flavor and sheen.
Toast a pinch of pine nuts and currants into the filling for a sweet-savory Eastern Mediterranean touch.

Ingredient swaps

Dairy-free option: Make the yogurt-mint sauce with a thick plant-based yogurt for a fully vegan plate.
Higher-protein direction: Fold ground lamb or beef into the rice filling for a heartier, meat-filled dolma.
Gluten-free note: Rice-filled dolmades are naturally gluten-free; avoid bulgur and check the grape-leaf brine.

Serve alongside

Warm pita and hummus
A Greek tomato and cucumber salad
Marinated olives and feta
A crisp Assyrtiko or Sauvignon Blanc
Sparkling water with lemon
Mint iced tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a covered container for up to five days; the flavor deepens with time.
Serve cold or gently warmed, and keep the yogurt sauce in a separate container.
Freeze the cooked, cooled rolls for up to two months and thaw overnight; make the yogurt sauce fresh.

Equipment

A wide heavy pot with a tight lid
A heatproof plate to weight the rolls during simmering
A small bowl and whisk for the yogurt sauce

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