Dolmades With Yogurt-mint Sauce

Total Time: 3 hrs 21 mins Preparation Time: 1 hr 50 mins Cook Time: 1 hr 31 mins

Ingredients

• 1/4 cup olive oil
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup long grain rice
• 1 1/2 teaspoons cumin, ground
• 4 cups canned chicken broth
• 1/3 cup currants
• 1/3 cup pine nuts, toasted
• 1/3 cup fresh parsley, minced
• 1/4 cup fresh mint, minced
• 1 (8 ounce) jar grape leaves, drained
• 1 cup plain yogurt
• 1/4 cup fresh mint, minced
• 1 clove garlic, minced
• lemon wedge

Recipe

• 1 for grape leaves:
• 2 heat 1/4 cup oil in heavy medium saucepan over medium low heat. add onion and garlic. saute until very tender, about 10 minutes.
• 3 add rice and cumin and stir 1 minute. add 2 cups broth and currants.
• 4 cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• 5 transfer to bowl.
• 6 mix in nuts, parsley and mint. season with salt and pepper.
• 7 cool completely.
• 8 (can be made i day ahead. cover; chill.)
• 9 place grape leaves in bowl.
• 10 cover with cold water and let stand 30 minutes.
• 11 drain.
• 12 (cut off stems.
• 13 arrange 1 leaf veined side up on work surface. place 1 rounded tbsp of rice filling on stem end, leaving 1/2-inch border.
• 14 fold 2 short sides over rice, then roll up starting at stem end.
• 15 repeat with remaining leaves and filling.
• 16 place seam in side down in 2 heavy 12-inch skillets.
• 17 divide remaining 3 tbsp oil and 2 cups broth between skillets.
• 18 cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
• 19 uncover and let rolls cool.
• 20 transfer to platter.
• 21 cover and chill.
• 22 (can be made 1 day ahead.) for sauce: combine yogurt, mint, and garlic in small bowl.
• 23 season to taste with salt and pepper.
• 24 place grape leaf rolls on platter and garnish with lemon.
• 25 serve with sauce. these rice-filled grape leaves are a classic greek appetizer.