Dolmathes Yialantzi (Grape Leaves Stuffed with Rice & Herbs)

Ingredients

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