Dolmades with Yogurt-Mint Sauce

• Total Time: 3 hrs 21 mins
• Prep Time: 1 hrs 50 mins
• Cook Time: 1 hrs 31 mins

Ingredients:

Yield: 30 pieces

• 1/4 cup olive oil
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 1 1/2 teaspoons cumin, ground
• 4 cups canned chicken broth
• 1/3 cup currant
• 1/3 cup pine nuts, toasted
• 1/3 cup fresh parsley, minced
• 1/4 cup fresh mint, minced
• 1 (8 ounce) jar grape leaves, drained

Sauce:

• 1 cup plain yogurt
• 1/4 cup fresh mint, minced
• 1 clove garlic, minced

Garnish:

• lemon wedge

Directions:

1. FOR GRAPE LEAVES:
2. Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
3. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
4. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
5. Transfer to bowl.
6. Mix in nuts, parsley and mint. Season with salt and pepper.
7. Cool completely.
8. (Can be made I day ahead. Cover; chill.)
9. Place grape leaves in bowl.
10. Cover with cold water and let stand 30 minutes.
11. Drain.
12. (Cut off stems.
13. Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
14. Fold 2 short sides over rice, then roll up starting at stem end.
15. Repeat with remaining leaves and filling.
16. Place seam in side down in 2 heavy 12-inch skillets.
17. Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
18. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
19. Uncover and let rolls cool.
20. Transfer to platter.
21. Cover and chill.
22. (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
23. Season to taste with salt and pepper.
24. Place grape leaf rolls on platter and garnish with lemon.
25. Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.

Reviews

[Erdal Onurhan]

This is in fact not a Greek dish, but Turkish. "Dolma" means "Stuffing, Stuffed" in Turkish and the origins of this dish go back to authentic Ottoman Imperial Cuisine. In fact there are very many other stuffed vegetable dishes in the Turkish Cuisine, such as eggplants, arthichokes, marrow(zuccihini) and its blossoms, potatoes etc. This term, stuffed, is also used for dishes where chicken, turkey and the like are stuffed with various ingredients, mainly rice, before cooking usually in the oven.

[Cookgirl]

We enjoyed this dolmades recipe even though I didn't serve it with the yogurt sauce but with avgolemono sauce instead. Greek or Turkish, we didn't care as long as the dish tasted good, and it did! Thanks for sharing!

[Matthew in NYC]

Wonderful! Loved the play of flavors in the 'stuffing.' Different than many of the Dolmades I have had at various greek places; but really really delicious!! Well worth the time to make!