Dolmades with Yogurt Mint Sauce
Transport your taste buds to the Mediterranean with these tender, aromatic Dolmades served alongside a refreshing Yogurt Mint Sauce. Delicately wrapped in briny grape leaves, each bite-sized roll is filled with a fragrant blend of long-grain rice, fresh herbs like dill, parsley, and mint, and a hint of zesty lemon. Slowly simmered to tender perfection, these stuffed grape leaves boast a delightful balance of flavors and textures. Paired with a creamy Greek yogurt sauce infused with mint and lemon zest, this dish is a perfect fusion of savory and tangy notes. Whether you're hosting a dinner party or craving a homemade meze, these dolmades promise to impress. Easy to prepare and versatile as a main course, appetizer, or snack, this recipe highlights traditional Greek flavors with a modern, comforting twist.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 30 pieces grape leaves (jarred in brine)
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup long-grain rice
- 1.5 cups vegetable broth
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon fresh mint, finely chopped (for sauce)
- 1 teaspoon lemon zest (for sauce)
Instructions
Rinse the grape leaves thoroughly under cold running water to remove excess brine. Pat them dry and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Stir in the rice and cook for another 2 minutes, coating the rice with the oil and aromatics.
Add 1 cup of vegetable broth, dill, parsley, mint, lemon juice, salt, and pepper. Stir well, reduce heat to low, and cook until the liquid is absorbed but the rice is still undercooked, about 7-8 minutes. Remove from heat and let the mixture cool slightly.
To assemble the dolmades, lay a grape leaf vein-side up on a flat surface. Place about 1 tablespoon of the rice mixture near the base of the leaf, fold the sides inward, and tightly roll it up toward the tip, forming a small cylinder. Repeat with the remaining leaves and filling.
Place the rolled dolmades seam-side down in a large pot. Arrange them snugly in a single layer. If needed, make a second layer on top.
Drizzle the remaining 2 tablespoons of olive oil over the dolmades and pour in the remaining 1/2 cup of vegetable broth. Place a heatproof plate on top of the dolmades to keep them from unrolling while cooking.
Cover the pot with a lid and simmer over low heat for 30-35 minutes, until the grape leaves are tender and the rice is fully cooked. Remove from heat and let them cool slightly.
For the yogurt mint sauce, whisk together the Greek yogurt, chopped mint, lemon zest, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
Serve the dolmades warm or at room temperature with the yogurt mint sauce on the side. Garnish with additional chopped herbs if desired.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
