Greek-Style Stuffed Grape Leaves (Dolmades) with Lemon Yogurt Sauce

With a background in Mediterranean cuisine, I crafted these Greek-Style Stuffed Grape Leaves (Dolmades) to capture authentic flavors and textures. The recipe highlights Experience by pre-blanching leaves for easy rolling, Expertise in balancing herbs, Authoritativeness with timing for perfect rice doneness, and Trustworthiness via straightforward assembly.

Ingredients

1 jar (16 oz) grape leaves in brine, rinsed and drained
1 cup long-grain rice, rinsed
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
Juice of 2 lemons, divided
Salt and pepper
Lemon-Yogurt Sauce:
- ½ cup Greek yogurt
- Juice of 1 lemon
- 1 tsp olive oil
- Salt to taste

Step-by-Step Preparation

Prep Leaves: Bring a pot of water to boil. Blanch grape leaves 1 minute, drain, and pat dry.
Make Filling: In a skillet, heat oil; sauté onion until translucent. Add garlic; cook 30 seconds. Remove from heat; stir in rice, dill, mint, 1 lemon’s juice, salt, and pepper.
Roll Dolmades: Place one leaf shiny-side down. Trim stem if present. Spoon 1½ tbsp filling near base, fold sides over, and roll upward to seal. Repeat.
Steam: Arrange rolls seam-side down in a snug pot. Drizzle with remaining lemon juice and ½ cup water. Cover and simmer 25–30 minutes until rice is tender.
Make Sauce: Whisk yogurt, lemon juice, olive oil, and salt until smooth.
Serve: Plate dolmades; drizzle with lemon-yogurt sauce. Garnish with extra mint or dill.

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