Dolmades with Yogurt-Mint Sauce

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Arrange the chilled grape leaf rolls on a platter, garnish with lemon wedges, and serve with the yogurt-mint sauce.