Stuffed Grape Leaves with Tzatziki Dip
This Mediterranean recipe creates flavorful stuffed grape leaves (dolmades) filled with a spiced brown rice, onion, and herb mixture, gently simmered until tender. It's perfectly paired with a refreshing, creamy tzatziki dip made from yogurt, cucumber, and garlic. Ideal as an appetizer or light main course, offering a delightful balance of savory and tangy notes.
Equipment
- 1 Large Mixing Bowl For preparing the rice filling and tzatziki dip.
- 1 Cutting Board For chopping herbs, onion, and preparing cucumber.
- 1 Chef's knife For dicing and mincing ingredients precisely.
- 1 Large Pot with Lid Essential for simmering the stuffed grape leaves evenly.
- 1 Box Grater For grating cucumber and garlic for the tzatziki.
Ingredients
Main
- 300 grams Natural yogurt
- 4 Garlic cloves
- ½ Cucumber
- Salt
- freshly ground Pepper
- 200 grams brown Rice
- 300 grams pickled Grape leaf
- 200 grams Onion
- ½ bunch Parsley
- 2 sprigs Mint
- 5 tablespoons Olive oil
- 4 tablespoons Pine nuts
- 1 organic Lemon juiced
- ¼ teaspoon Ground cinnamon
- 1 generous pinch Ground allspice
- 1 organic Lemon cut into wedges
Instructions
- For the Tzatziki: Grate cucumber, squeeze out excess water. Mince 2 garlic cloves. Combine with natural yogurt, salt, and pepper; chill to allow flavors to meld.
- Prepare the Filling Base: Cook brown rice according to package directions until partially cooked (al dente), then drain any excess water.
- Sauté Aromatics & Nuts: Finely dice onion. Chop parsley and mint. In a dry pan, lightly toast pine nuts until fragrant. Add 2 tablespoons olive oil and sauté the diced onion until translucent.
- Create the Filling: In a large bowl, combine the partially cooked rice, sautéed onion, toasted pine nuts, chopped parsley, mint, fresh lemon juice, 3 tablespoons olive oil, ground cinnamon, and ground allspice. Season generously with salt and freshly ground pepper.
- Prepare Grape Leaves: Rinse the pickled grape leaves thoroughly under cold water to remove excess brine. Gently unroll and separate them, trimming any tough stems.
- Stuff the Leaves: Lay each grape leaf flat with the shiny side down. Place a small spoonful of filling near the stem end. Fold in the sides of the leaf, then roll tightly from the stem end upwards to form a compact cylinder.
- Arrange in Pot: Line the bottom of a large heavy-bottomed pot with a few extra grape leaves or lemon slices to prevent sticking. Tightly arrange the stuffed grape leaves in neat, concentric layers.
- Cook the Dolmades: Drizzle the remaining olive oil over the arranged leaves. Pour enough water (or vegetable broth) to just barely cover the top layer of leaves. Place an inverted heatproof plate directly on top of the leaves to keep them submerged during cooking.
- Simmer: Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly and simmer for 30-40 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Serve: Remove from heat and let the dolmades cool slightly in the pot before serving. Garnish with fresh lemon wedges and serve alongside the chilled Tzatziki dip.
Notes
Ensure pickled grape leaves are thoroughly rinsed to remove excess brine; if using fresh, blanch them first. For the filling, avoid overstuffing the leaves as brown rice expands significantly during cooking. Roll them snugly but not so tight as to burst. Line the bottom of your pot with a few extra grape leaves or lemon slices to prevent sticking and add a layer of flavor. When preparing the tzatziki, crucial to press excess water from the grated cucumber to maintain a thick, creamy consistency. For an elevated dip, consider adding a touch of fresh dill. A final drizzle of high-quality extra virgin olive oil and a sprinkle of sumac or fresh mint over the cooked dolmades will enhance both presentation and flavor complexity.