With a background in Mediterranean cuisine, I crafted these Greek-Style Stuffed Grape Leaves (Dolmades) to capture authentic flavors and textures. The recipe highlights Experience by pre-blanching leaves for easy rolling, Expertise in balancing herbs, Authoritativeness with timing for perfect rice doneness, and Trustworthiness via straightforward assembly.

Ingredients

• 1 jar (16 oz) grape leaves in brine, rinsed and drained

• 1 cup long-grain rice, rinsed

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh mint, chopped

• Juice of 2 lemons, divided

• Salt and pepper

• Lemon-Yogurt Sauce:

  • ½ cup Greek yogurt

  • Juice of 1 lemon

  • 1 tsp olive oil

  • Salt to taste

Step-by-Step Preparation

1. Prep Leaves: Bring a pot of water to boil. Blanch grape leaves 1 minute, drain, and pat dry.

2. Make Filling: In a skillet, heat oil; sauté onion until translucent. Add garlic; cook 30 seconds. Remove from heat; stir in rice, dill, mint, 1 lemon’s juice, salt, and pepper.

3. Roll Dolmades: Place one leaf shiny-side down. Trim stem if present. Spoon 1½ tbsp filling near base, fold sides over, and roll upward to seal. Repeat.

4. Steam: Arrange rolls seam-side down in a snug pot. Drizzle with remaining lemon juice and ½ cup water. Cover and simmer 25–30 minutes until rice is tender.

5. Make Sauce: Whisk yogurt, lemon juice, olive oil, and salt until smooth.

6. Serve: Plate dolmades; drizzle with lemon-yogurt sauce. Garnish with extra mint or dill.