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Dolmades With Yogurt Mint Sauce Recipe

Experience the authentic taste of Greece with this delectable recipe for Dolmades (stuffed grape leaves). Tender grape leaves are expertly filled with a flavorful rice and herb mixture, then simmered to perfection. Served with a refreshing yogurt mint sauce, this classic appetizer is sure to impress your guests. Easy to follow instructions and a detailed ingredient list make this recipe perfect for both beginner and experienced cooks.

Prep Time 60 mins
Cook Time 201 mins
Calories 89 kcal
Protein 5g
Rating 2.4 (5 Reviews)
Dolmades With Yogurt Mint Sauce 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dolmades With Yogurt Mint Sauce

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How to Make Dolmades With Yogurt Mint Sauce

  1. **Prepare the Grape Leaves:**
  2. Rinse 1 pound fresh or 1 jar (14.5 oz) canned grape leaves under cold water and drain.
  3. If using fresh leaves, place them in a bowl, cover with cold water, and let stand for 30 minutes to soften. Drain.
  4. If using canned leaves, drain and discard the brine and set aside.
  5. **Prepare the Rice Filling:**
  6. Heat 1/4 cup olive oil in a heavy medium saucepan over medium-low heat.
  7. Add 1/2 cup finely chopped onion and 2 cloves minced garlic. Sauté until very tender, about 10 minutes.
  8. Stir in 1 cup long-grain rice and 1 teaspoon ground cumin. Cook for 1 minute.
  9. Add 2 cups vegetable broth and 1/4 cup currants.
  10. Bring to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
  11. Remove from heat and let cool completely.
  12. Gently stir in 1/2 cup chopped walnuts or pecans, 1/2 cup chopped fresh parsley, and 1/4 cup chopped fresh mint. Season with salt and pepper to taste.
  13. **Assemble the Dolmades:**
  14. Lay a grape leaf, veined-side up, on a clean work surface.
  15. Place 1 rounded tablespoon of the rice filling onto the stem end of the leaf, leaving a 1/2-inch border.
  16. Fold the two bottom sides over the filling, then roll up tightly from the stem end to the tip.
  17. Repeat with the remaining grape leaves and filling.
  18. **Cook the Dolmades:**
  19. Arrange the dolmades seam-side down in two heavy 12-inch skillets.
  20. Divide 3 tablespoons olive oil and 2 cups vegetable broth evenly between the skillets.
  21. Cover and simmer over medium-low heat until the liquid is absorbed and the dolmades are tender, about 30-40 minutes.
  22. Uncover and let the dolmades cool slightly.
  23. Transfer to a platter, cover, and chill in the refrigerator for at least 30 minutes before serving.
  24. **Prepare the Yogurt Mint Sauce:**
  25. In a small bowl, combine 1 cup plain Greek yogurt, 1/4 cup chopped fresh mint, and 1 clove minced garlic.
  26. Season to taste with salt and pepper.
  27. **Serve:**
  28. Place the chilled dolmades on a serving platter, garnish with lemon wedges, and serve immediately with the yogurt mint sauce.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

7g

Fat

4g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Condiments Etc Rice Asian Greek Middle Eastern European Turkish Dietary Low Cholesterol Low In Something Pasta Rice And Grains White Rice Long Grain Rice Number Of Servings 4 Hours Or Less