Dolmades with Yogurt-Mint Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 21mins
YIELD: 30 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 cumin and stir 1 minute. Add 2 cups broth and currants.
  • Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
  • Transfer to bowl.
  • Mix in nuts, parsley and mint. Season with salt and pepper.
  • Cool completely.
  • (Can be made I day ahead. Cover; 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 Tbsp of rice filling on stem end, leaving 1/2-inch border.
  • Fold 2 short sides over rice, then roll up starting at stem end.
  • Repeat with remaining leaves and filling.
  • Place seam in side down in 2 heavy 12-inch skillets.
  • Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
  • 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 and garnish with lemon.
  • Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.
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