Lemon-Herb Dolmades with Pine Nuts and Yogurt

Steps

1. Step 1

   Unroll the grape leaves and put them in a large bowl of cool water. Swish them around, drain, then cover with fresh water and let them soak while you make the filling. This washes off the salty brine.

   5 min

   • 1 jar grape leaves in brine (16 oz)
2. Step 2

   Heat the 1/2 cup olive oil in a large skillet over medium heat. Add the onion and cook, stirring now and then, until soft and translucent but not browned, 8 to 10 minutes. Add the scallions and pine nuts and cook 3 minutes more, until the pine nuts are lightly golden.

   13 min

   • 1/2 cup olive oil
   • 1 large yellow onion
   • 4 scallions
   • 1/3 cup pine nuts
3. Step 3

   Stir in the rinsed rice and cook 1 minute to coat it in the oil. Add the 3/4 cup water, 2 tbsp lemon juice, salt and pepper. Bring to a simmer, cover, and cook over low heat for 8 minutes: the rice should be half-cooked and the liquid absorbed. Take off the heat, stir in the dill, mint and parsley, and let cool for 10 minutes.

   20 min

   • 1 cup medium-grain white rice
   • 1/2 cup fresh dill
   • 1/4 cup fresh mint leaves
   • 1/4 cup fresh flat-leaf parsley
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 3/4 cup water
   • 2 tbsp lemon juice
4. Step 4

   Drain the grape leaves and pat them dry. Sort out any torn or very tough leaves and use them to line the bottom of a wide pot or deep skillet (this keeps the dolmades from scorching).

   5 min

   • 1 jar grape leaves in brine (16 oz)
5. Step 5

   Roll the dolmades: lay a leaf shiny-side down with the stem end toward you and snip off the tough stem. Put 1 rounded teaspoon of filling near the stem end, fold the bottom up over it, fold both sides in, then roll up snugly but not tightly (the rice still needs room to swell). Pack the rolls seam-side down in the lined pot in tight concentric circles, making a second layer once the first is full. You should get about 40.

   25 min

6. Step 6

   Tuck the lemon slices over the top. Pour the 1/3 cup olive oil, 1/3 cup lemon juice and 2 cups water over the rolls: the liquid should just cover them. Set a small heatproof plate upside down directly on the dolmades to hold them in place.

   5 min

   • 1/3 cup olive oil
   • 1/3 cup lemon juice
   • 2 cups water
   • 1 lemon
7. Step 7

   Bring to a gentle simmer over medium heat, then lower the heat, cover the pot, and simmer very gently for 45 to 50 minutes, until the rice is tender all the way through (test one by cutting it in half) and most of the liquid is absorbed.

   50 min, hands-off

8. Step 8

   Take off the heat and let the dolmades cool in the pot, still covered with the plate, for at least 2 hours, or chill them overnight. They firm up as they cool.

   2 hr, hands-off

9. Step 9

   Stir the yogurt with a pinch of salt and drizzle with the 1 tbsp olive oil. Arrange the dolmades on a platter, spoon a little of the pan juices over them, and serve cool with the yogurt alongside.

   5 min

   • 1 1/2 cups plain whole-milk Greek yogurt
   • 1 tbsp olive oil
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026