Greek Dolmades

Ingredients

Grape leaves

1 jar (approximately 60 leaves, drained and rinsed)

Rice

1 cup (short-grain or medium-grain)

Onion

1 medium, finely chopped

Tomato

1 medium, diced

Fresh parsley

1/2 cup, chopped

Fresh dill

1/4 cup, chopped

Fresh mint

1/4 cup, chopped

Olive oil

4 tablespoons, divided

Lemon juice

2 tablespoons

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon

Water

2 cups (for cooking)

Yogurt sauce

1 cup

Garlic

2 cloves, minced

Fresh dill (for yogurt sauce)

2 tablespoons, chopped

Instructions

1. In a medium saucepan, cook the rice according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. In a large mixing bowl, combine the cooled rice with chopped onion, diced tomato, parsley, dill, mint, lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Lay a grape leaf on a clean surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
4. Fold the sides of the grape leaf over the filling, then roll it up tightly from the bottom to the top, similar to rolling a burrito. Repeat this process with the remaining grape leaves and rice mixture.
5. Place the rolled dolmades seam side down in a large pot in a single layer, ensuring they fit snugly. Add enough water to cover the dolmades and drizzle with the remaining 2 tablespoons of olive oil.
6. Cover the pot and bring to a gentle boil. Reduce the heat to low and simmer for 45 minutes to 1 hour, or until the grape leaves are tender and the rice is fully cooked.
7. While the dolmades are cooking, prepare the yogurt sauce. In a small bowl, mix together the yogurt, minced garlic, chopped dill, and the remaining 1/2 teaspoon of salt to taste. Set aside in the refrigerator to chill.
8. Once cooked, remove the dolmades from the pot and allow them to cool slightly before serving. They can be enjoyed warm or at room temperature, accompanied by the yogurt sauce.