Savory Stuffed Grape Leaves (Dolmas)

Indulge in these tender grape leaves, filled with a fragrant mixture of rice, pine nuts, and fresh herbs. Paired with a zesty yogurt sauce, this dish offers a deliciously unique experience of Mediterranean flavors.

Steps

1. Rinse the grape leaves in cold water and set aside. 2. In a small pan, heat olive oil over medium heat. Sauté the onion and garlic until translucent. 3. Add the rice, pine nuts, dill, parsley, salt, and pepper. Stir for 2 minutes, then add 1/2 cup water. 4. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is cooked. 5. On a flat surface, place a grape leaf shiny side down and add a spoonful of the rice mixture near the stem. 6. Fold the sides over the filling and roll tightly from the stem to the tip. Repeat with remaining leaves and filling. 7. Arrange the stuffed leaves seam-side down in a pot. Add a cup of water, cover, and simmer for 30 minutes. 8. For the yogurt sauce, mix yogurt, lemon juice, and dried mint in a small bowl. 9. Serve the dolmas warm with the yogurt sauce on the side.

10 grape leaves 1/4 cup uncooked rice 1 tablespoon pine nuts 1 tablespoon olive oil 1/4 onion, finely chopped 1 clove garlic, minced 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped Salt and pepper to taste 1/4 cup plain yogurt 1 teaspoon lemon juice 1/2 teaspoon dried mint