Dolmades with Yogurt-Mint Sauce
By commercecook
The original recipe calls for cumin and currants.I added some pieces of diced canned tomatoes, drained well and cut up. Grape leaves can be purchased in a jar packed in water and salt only.
- 30
Ingredients
- Grape Leaves
- 1/4 cup plus 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 cup long-grain white rice
- 4 cups canned chicken broth
- 1/3 cup pinenuts, toasted
- 1/4 cup finely diced canned tomatoes
- 1/3 cup minced fresh parsley
- 1/4 cup minced fresh mint
- 1 8 ounce jar grape leaves, drained
- Sauce
- 1 cup plain yogurt
- 1/4 cup minced fresh mint
- 1 garlic clove, minced
Preparation
Step 1
For grape leaves:
Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Saute until very tender, about 10 minutes. Add rice and stir 1 minute. Add 2 cups broth. Cover and simmer until rice is tender and liquid absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley, mint and well drained tomatoes. Season with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and chill.)
Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12 inch skillets. Divide remaining 3 tablespoons oil and 2 cup broth between skillets. (You may use just 1 skillet, if you have a large one.) Cover, simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
For sauce: Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper. Place grape leaf rolls on platter with lemon. Serve with sauce.