Mediterranean Stuffed Grape Leaves with Creamy Yogurt-Mint Dip
Indulge in the delightful flavors of the Mediterranean with these exquisite stuffed grape leaves, also known as Dolmades. Filled with a savory mixture of rice, toasted pine nuts, aromatic herbs, and sweet currants, these bite-sized rolls make for an elegant appetizer or light meal. Paired with a refreshing yogurt-mint dipping sauce, they are sure to impress your guests and tantalize your taste buds. Perfect for gatherings, these Dolmades can be made a day ahead, allowing the flavors to meld beautifully. Serve them chilled for a refreshing treat or warm for a comforting dish.
30
Servings
28
Calories
14
Ingredients
Ingredients
olive oil
1/4 cup (divided)
olive oil
3 tablespoons (for sautéing)
onion
1 medium (chopped)
garlic
4 cloves (2 minced for filling and 1 minced for sauce)
long grain white rice
1 cup (uncooked)
cumin
1 1/2 teaspoons (ground)
chicken broth
4 cups (divided)
currants
1/3 cup (for added sweetness)
pine nuts
1/3 cup (toasted)
fresh parsley
1/3 cup (minced)
fresh mint
1/2 cup (1/4 cup for filling and 1/4 cup for sauce)
grape leaves
1 (8-ounce) jar (drained and stems trimmed)
plain yogurt
1 cup (for dipping sauce)
lemon wedge
1 (for garnish)
Instructions
1
In a heavy medium saucepan, heat 1/4 cup of olive oil over medium-low heat. Add the chopped onion and minced garlic. Sauté for about 10 minutes, or until the onion is very tender and fragrant.
2
Stir in the uncooked rice and ground cumin. Cook for an additional minute, stirring continuously to coat the rice in the oil.
3
Add 2 cups of chicken broth and the currants to the rice mixture. Cover the saucepan and let it simmer over low heat until the rice is tender and the liquid is absorbed, approximately 20 minutes.
4
Remove the saucepan from heat and transfer the rice mixture to a bowl. Mix in the toasted pine nuts, fresh parsley, and minced mint. Season the filling with salt and pepper to taste. Allow it to cool completely.
5
While the filling is cooling, place the grape leaves in a large bowl, cover them with cold water, and let them soak for 30 minutes to soften. Drain and gently rinse the leaves, then trim off any remaining stems.
6
To stuff the grape leaves, lay one leaf vein side up on your work surface. Place about 1 rounded tablespoon of the rice filling near the stem end of the leaf, leaving a 1/2-inch border. Fold the two short sides over the filling, then roll it up tightly from the stem end to the tip. Repeat this process with the remaining leaves and filling.
7
In two heavy 12-inch skillets, arrange the stuffed grape leaves seam side down. Divide the remaining 3 tablespoons of olive oil and 2 cups of chicken broth between the skillets. Cover each skillet and simmer over medium-low heat until the liquid is absorbed, which should take about 30 minutes.
8
Once cooked, remove the pots from heat and allow the rolls to cool. Transfer the dolmades to a platter and cover—chill in the refrigerator if not serving immediately.
9
For the dipping sauce, combine the yogurt, minced mint, and minced garlic in a small bowl. Season with salt and pepper to taste. Serve the chilled dolmades with the yogurt-mint sauce and garnish with lemon wedges.
Nutrition Information
2g
Fat
2g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Dolmades?
Dolmades are a traditional Mediterranean dish consisting of grape leaves stuffed with a savory mixture, often featuring rice, herbs, and spices.
How many servings does this recipe provide?
This recipe makes approximately 30 stuffed grape leaves.
What is the calorie count per serving?
Each stuffed grape leaf contains approximately 28 calories.
Can I make these stuffed grape leaves in advance?
Yes, Dolmades can be made a day ahead, which allows the flavors to meld beautifully.
Should I serve Dolmades warm or cold?
They can be served chilled as a refreshing treat or warm for a more comforting dish.
What type of rice is used in the filling?
The recipe calls for 1 cup of uncooked long grain white rice.
How do I prepare the grape leaves before stuffing?
Soak the grape leaves in cold water for 30 minutes to soften them, then drain, rinse, and trim off the stems.
What ingredients are in the creamy dipping sauce?
The dipping sauce is made from plain yogurt, minced mint, minced garlic, salt, and pepper.
What provides the sweetness in the filling?
Dried currants are added to the rice mixture to provide a hint of sweetness.
Are there nuts in this recipe?
Yes, the filling includes 1/3 cup of toasted pine nuts for added texture and flavor.
How much olive oil is required for this recipe?
A total of 1/4 cup plus 3 tablespoons of olive oil is used, divided between the filling and the cooking process.
What is the purpose of placing the rolls seam side down?
Placing them seam side down in the skillet prevents the grape leaves from unrolling while they simmer.
How long does it take to cook the stuffed grape leaves?
Once rolled, they should simmer in the skillet for approximately 30 minutes until the liquid is absorbed.
What herbs are used in the filling?
The filling is seasoned with fresh parsley and minced fresh mint.
Can I substitute the chicken broth to make it vegetarian?
Yes, you can substitute the 4 cups of chicken broth with vegetable broth or water to make the dish vegetarian.
How many cloves of garlic are needed?
The recipe uses 4 cloves total: some minced for the filling and some for the yogurt sauce.
What is the nutritional fat content per serving?
Each serving contains approximately 2 grams of fat.
How much protein is in one stuffed grape leaf?
There is approximately 1 gram of protein per serving.
What kind of yogurt should I use for the dip?
The recipe recommends 1 cup of plain yogurt.
How much cumin is added to the rice?
The recipe uses 1 1/2 teaspoons of ground cumin.
How do I roll the grape leaves?
Place filling near the stem end, fold the two short sides over the filling, and roll tightly toward the tip.
How much filling should I put in each leaf?
Use about one rounded tablespoon of the rice mixture per grape leaf.
What size jar of grape leaves is needed?
One 8-ounce jar of grape leaves is required.
How long should I sauté the onions?
Sauté the onions and garlic for about 10 minutes or until the onion is very tender and fragrant.
What is the carbohydrate content per serving?
Each serving contains approximately 2 grams of carbohydrates.
What garnish is recommended for serving?
The dish is traditionally garnished with lemon wedges.
Do I cook the rice before stuffing the leaves?
Yes, the rice is partially cooked with broth and currants and then cooled before being stuffed into the leaves.
How much chicken broth is used for the rice filling?
Two cups of chicken broth are used to cook the rice filling initially.
How many skillets are needed for the final cooking step?
The recipe suggests using two heavy 12-inch skillets to accommodate all 30 rolls.
Which side of the grape leaf should face up when stuffing?
Lay the leaf vein side up on your work surface before adding the filling.