Lemon Herb Stuffed Grape Leaves with Creamy Dill Yogurt - Dolma

Prepare the grape leaves: Gently rinse the brine off the grape leaves. Carefully trim any tough stems. Set aside any small or torn leaves to line the pot.

💡 Tip: Soaking leaves in warm water for 10 minutes can help soften them further.

Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the sliced scallions and minced garlic, cooking for another 2 minutes until fragrant.

Toast the rice and herbs: Add the Arborio rice to the pot and stir for about 2 minutes until lightly toasted. Stir in the chopped dill, mint, parsley, lemon zest, 1.5 teaspoons salt, pepper, and nutmeg. Mix thoroughly.

Simmer the filling: Pour in the water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until most of the liquid is absorbed and the rice is partially cooked. Remove from heat and let cool slightly.

Line the pot: Line the bottom of a medium, heavy-bottomed pot with the reserved torn grape leaves. Arrange a layer of thin lemon slices over the leaves.

Assemble the rolls: Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1 tablespoon of the rice filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upwards like a small cigar.

Arrange in pot: Place the rolled grape leaves seam-side down in the prepared pot, packing them snugly in layers. Continue until all filling is used.

💡 Tip: Packing them tightly helps prevent them from unraveling during cooking.

Cook the rolls: Pour the remaining 1 tablespoon of olive oil and 4 tablespoons of lemon juice over the rolls. Add enough hot water or broth to just barely cover the rolls. Place a heatproof plate directly on top of the rolls to keep them submerged.

Simmer and rest: Bring the liquid to a gentle simmer over low heat. Cover the pot and cook for 45-55 minutes, or until the leaves are tender and the rice is fully cooked. Turn off the heat and let the pot stand, covered, for at least 30 minutes.

💡 Tip: Allowing the rolls to rest off the heat helps them absorb any remaining liquid and firm up.

Prepare the yogurt sauce: While the rolls are resting, combine Greek yogurt, finely chopped dill, grated garlic, a squeeze of lemon juice, salt, and pepper in a small bowl. Stir well.

Serve: Carefully remove the plate and arrange the stuffed grape leaves on a serving platter. Serve warm or at room temperature with the creamy dill yogurt sauce on the side.