Mediterranean Stuffed Grape Leaves with Tzatziki Sauce

Mediterranean Stuffed Grape Leaves with Tzatziki Sauce

Tender grape leaves wrap around a lemony rice filling, served with cool, garlicky tzatziki.

Total 3 hr Makes 32 grape leaves Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

These stuffed grape leaves, known as dolmades, pack a tangy rice and herb filling into briny leaves, then simmer gently until tender. Served chilled or at room temperature with tzatziki sauce, they make a satisfying appetizer or part of a Mediterranean mezze spread.

Ingredients

  • 1 jar grape leaves in brine (16 ounces), about 40-50 leaves
  • 1 cup short-grain rice, rinsed
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup olive oil
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 2 tablespoons pine nuts, toasted
  • 1 cup tzatziki sauce
  • 1 lemon, cut into wedges, for serving

Method

  1. Remove grape leaves from the jar, unroll gently, and rinse under cool water to remove excess brine.

  2. Bring a 6-quart saucepan of water to a boil and blanch the grape leaves in batches for 2 minutes to soften. Drain and set aside, trimming any thick stems.

  3. In a bowl, combine the rinsed rice, diced onion, 3 tablespoons of olive oil, dill, mint, parsley, 1 tablespoon lemon juice, salt, and pepper. Mix well.

  4. Lay a grape leaf flat, vein side up, with the stem end facing you. Place 1 heaping teaspoon of filling near the base and fold the stem end up over the filling.

  5. Fold in the sides of the leaf, then roll tightly from the base toward the tip to form a compact cylinder. Repeat with remaining leaves and filling.

  6. Line the bottom of a 6-quart saucepan with any torn or extra grape leaves. Arrange the stuffed rolls in tight concentric circles, seam side down.

  7. Pour the vegetable broth, remaining olive oil, and remaining lemon juice over the rolls. Place a small plate on top to weigh them down.

  8. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the rice is tender and the leaves are soft.

  9. Remove from heat and let the stuffed grape leaves cool in the pan to room temperature before transferring to a serving platter.

  10. Chill in the refrigerator at least 1 hour before serving for best flavor.

  11. Sprinkle toasted pine nuts over the grape leaves and serve with tzatziki sauce and lemon wedges on the side.

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Mediterranean Stuffed Grape Leaves with Tzatziki Sauce

These stuffed grape leaves, known as dolmades, pack a tangy rice and herb filling into briny leaves, then simmer gently until tender. Served chilled or at room temperature with tzatziki sauce, they make a satisfying appetizer or part of a Mediterranean mezze spread.

3 hr 32 grape leaves 210 cal

Ingredients

  • 1 jar grape leaves in brine (16 ounces), about 40-50 leaves
  • 1 cup short-grain rice, rinsed
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup olive oil
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 2 tablespoons pine nuts, toasted
  • 1 cup tzatziki sauce
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Remove grape leaves from the jar, unroll gently, and rinse under cool water to remove excess brine.

  2. 2

    Bring a 6-quart saucepan of water to a boil and blanch the grape leaves in batches for 2 minutes to soften. Drain and set aside, trimming any thick stems.

  3. 3

    In a bowl, combine the rinsed rice, diced onion, 3 tablespoons of olive oil, dill, mint, parsley, 1 tablespoon lemon juice, salt, and pepper. Mix well.

  4. 4

    Lay a grape leaf flat, vein side up, with the stem end facing you. Place 1 heaping teaspoon of filling near the base and fold the stem end up over the filling.

  5. 5

    Fold in the sides of the leaf, then roll tightly from the base toward the tip to form a compact cylinder. Repeat with remaining leaves and filling.

  6. 6

    Line the bottom of a 6-quart saucepan with any torn or extra grape leaves. Arrange the stuffed rolls in tight concentric circles, seam side down.

  7. 7

    Pour the vegetable broth, remaining olive oil, and remaining lemon juice over the rolls. Place a small plate on top to weigh them down.

  8. 8

    Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the rice is tender and the leaves are soft.

  9. 9

    Remove from heat and let the stuffed grape leaves cool in the pan to room temperature before transferring to a serving platter.

  10. 10

    Chill in the refrigerator at least 1 hour before serving for best flavor.

  11. 11

    Sprinkle toasted pine nuts over the grape leaves and serve with tzatziki sauce and lemon wedges on the side.