Dolmathes Yialantzi (Grape Leaves Stuffed with Rice & Herbs)

Dolmathes Yialantzi (Grape Leaves Stuffed with Rice & Herbs)
Photo by Scott Phillips

Ingredients

  • ½ cup finely chopped fresh dill
  • ½ cup finely chopped fresh mint
  • ½ cup finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2-½ tsp. finely grated lemon zest
  • 2/3 cup toasted pine nuts
  • 2/3 cup plus 2 Tbs. extra- virgin olive oil
  • + 7 more ingredients
    • 2 cups full-fat plain yogurt, preferably Greek (or substitute sheep’s milk or goat’s milk yogurt)
    • Juice of 2 lemons (about 6 Tbs.)
    • 2 medium-large red onions, finely chopped (about 4-cups)
    • 2 cloves garlic, finely chopped
    • 1 cup raw long-grain white rice
    • 16-oz. jar brine-packed grape leaves
    • 1 cup finely chopped scallions (white and some green)

Bring a large pot of water to a rolling boil. Drain and rinse the grape leaves and submerge them in the water to soften in three batches, for 2 to 3 minutes per batch. Transfer to a colander with a slotted spoon. Rinse several times under cold water and drain. In a 12-inch heavy skillet with a-l...

View full recipe at Fine Cooking

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