Dolmades with Yogurt-Mint Sauce Recipe
Preparation Time: 1 hour and 50 minutes
Cooking Time: 1 hour and 31 minutes
Total Time: 3 hours and 21 minutes
Description: Indulge in the delightful flavors of Dolmades with Yogurt-Mint Sauce, a classic Greek appetizer that emanates the essence of Southwest Asian and European culinary influences. This recipe, curated with love by lovewithrecipes.com, invites you to embark on a culinary journey through the richness of long grain white rice, aromatic herbs, and the subtle crunch of pine nuts. Elevate your dining experience with these delectable grape leaf rolls, each one a bite-sized piece of culinary art.
Recipe Category: White Rice
Keywords: Long Grain Rice, Rice, Turkish, Greek, Southwest Asia (Middle East), Asian, European, Low Cholesterol, Weeknight, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 89
- Fat Content: 5g
- Saturated Fat Content: 0.8g
- Cholesterol Content: 1.4mg
- Sodium Content: 432.3mg
- Carbohydrate Content: 8.6g
- Fiber Content: 0.4g
- Sugar Content: 1.8g
- Protein Content: 3g
Ingredients:
- 1/4 cup olive oil
- 3 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 cup long-grain white rice
- 1 1/2 teaspoons cumin
- 4 cups canned chicken broth
- 1/3 cup currants
- 1/3 cup pine nuts
- 1/3 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 cup grape leaves (preserved), drained and stems removed
- 1 cup plain yogurt
- 1 tablespoon fresh mint, finely chopped (for sauce)
- 1 clove garlic, minced (for sauce)
- Salt and pepper to taste
- Lemon wedges for garnish
Aggregated Rating: 4 (based on 5 reviews)
Instructions:
For Grape Leaves:
- Heat 1/4 cup olive oil in a heavy medium saucepan over medium-low heat. Add chopped onion and garlic, sautéing until very tender for about 10 minutes.
- Stir in long-grain white rice and cumin, cooking for an additional 1 minute. Add 2 cups of chicken broth and currants. Cover and simmer until the rice is tender and the liquid is absorbed (approximately 20 minutes).
- Transfer the mixture to a bowl and mix in pine nuts, finely chopped parsley, and mint. Season with salt and pepper. Allow the filling to cool completely. (This step can be done a day ahead. Cover and chill.)
- Place the preserved grape leaves in a bowl. Cover with cold water and let them stand for 30 minutes. Drain and cut off the stems.
- On a work surface, arrange a grape leaf veined side up. Place 1 rounded tablespoon of the rice filling on the stem end, leaving a 1/2-inch border. Fold the two short sides over the rice, then roll up starting at the stem end. Repeat with the remaining leaves and filling.
- Place the grape leaf rolls seam side down in two heavy 12-inch skillets. Divide the remaining 3 tablespoons of olive oil and 2 cups of chicken broth between the skillets. Cover and simmer over medium-low heat until the liquid is absorbed (about 30 minutes). Uncover and let the rolls cool.
- Transfer the dolmades to a platter, cover, and chill. (This step can be done a day ahead.)
For Sauce:
- Combine plain yogurt, finely chopped mint, and minced garlic in a small bowl.
- Season the sauce to taste with salt and pepper.
- Place the grape leaf rolls on a platter and garnish with lemon wedges.
- Serve with the prepared yogurt-mint sauce to complement the flavors of these rice-filled grape leaves, creating a perfect harmony of textures and tastes.
Embrace the joy of creating these Dolmades with Yogurt-Mint Sauce, a dish that unites cultures and palates, offering a savory experience that transcends borders. Whether shared with friends or savored solo, these delectable bites promise to leave an indelible mark on your culinary repertoire.
