Stuffed Grape Leaves (Dolmades) with Lemon-Dill Yogurt

Classic Mediterranean dolmades, grape leaves stuffed with a fragrant rice filling, served chilled with a tangy lemon-dill yogurt sauce. Perfect as a snack or appetizer.

Prep Time

45 minutes

Total Time

90 minutes

Calories

365 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.14/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

50leavesGrape Leaves(Jarred or fresh (if fresh, blanch for 2 minutes))

£4.00

1cupArborio Rice(Can also use long-grain rice)

£0.75

0.3cupOlive Oil(Extra virgin olive oil preferred)

£0.60

1mediumYellow Onion(Finely chopped)

£0.30

0.3cupFresh Mint(Chopped)

£0.75

0.3cupFresh Dill(Chopped)

£0.75

0.3cupPine Nuts(Toasted (optional))

£2.50

0.3cupCurrants(Or golden raisins)

£0.40

0.3cupLemon Juice(Freshly squeezed)

£0.25

2cupsWater(For cooking rice)

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Freshly ground)

£0.02

0.3tspGround Cinnamon(Optional)

£0.05

1cupPlain Yogurt(Greek yogurt preferred)

£0.80

1tbspLemon Juice(For yogurt sauce)

£0.25

2tbspFresh Dill(Chopped, for yogurt sauce)

£0.75

1cloveGarlic(Minced, for yogurt sauce)

£0.05

PinchSalt(For yogurt sauce, to taste)

£0.01

1tbspOlive Oil(For lining the pot)

£0.60

Total Cost

£12.84

£2.14 per serving

Instructions

1.
Rinse the rice under cold water until the water runs clear. Drain well.
2.
In a large bowl, combine the rice, olive oil, onion, mint, dill, pine nuts (if using), currants, lemon juice, salt, pepper, and cinnamon (if using). Mix well.
3.
Lay a grape leaf flat on a clean surface, vein side up. Place about 1 teaspoon of the rice mixture near the stem end of the leaf.
4.
Fold the sides of the leaf inward, then roll up tightly from the stem end to the tip. Repeat with the remaining grape leaves and filling.
5.
Line the bottom of a large pot with a few grape leaves to prevent sticking.
6.
Arrange the stuffed grape leaves tightly in the pot in concentric circles. They should be packed tightly to prevent them from unrolling during cooking.
7.
Pour 2 cups of water over the stuffed grape leaves. Add a plate on top of the grape leaves to weigh them down, and prevent them from floating. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is cooked through and the grape leaves are tender.
8.
While the dolmades are cooking, prepare the lemon-dill yogurt sauce: In a small bowl, combine the yogurt, lemon juice, dill, garlic, and salt. Mix well and refrigerate until ready to serve.
9.
Remove the pot from the heat and let the dolmades cool in the pot. This allows the flavors to meld and helps them hold their shape.
10.
Once cooled, transfer the stuffed grape leaves to a serving platter. Serve chilled with the lemon-dill yogurt sauce.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

365 kcal / 1527 kJ

Carbs

44g

17% of RDA

Fat

18g

26% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

9 g

10% of RDA

Sodium

470 mg

20% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

If using jarred grape leaves, rinse them well to remove excess salt.

If using fresh grape leaves, blanch them in boiling water for 2 minutes to make them more pliable.

Adjust the amount of lemon juice and herbs to your taste.

For a richer flavor, add a drizzle of olive oil and a squeeze of lemon juice over the dolmades before serving.

Dolmades can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot with lid

Mixing bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

If using jarred grape leaves, rinse them well to remove excess salt.

If using fresh grape leaves, blanch them in boiling water for 2 minutes to make them more pliable.

Adjust the amount of lemon juice and herbs to your taste.

For a richer flavor, add a drizzle of olive oil and a squeeze of lemon juice over the dolmades before serving.

Dolmades can be made ahead of time and stored in the refrigerator for up to 3 days.

Stuffed Grape Leaves (Dolmades) with Lemon-Dill Yogurt

Ingredients

Instructions