Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

Name: Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)
Ingredients: 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed; 3⁄4 cup extra-virgin olive oil, divided, plus more for serving; 1 large white onion, diced (2 cups); 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups); 1 1⁄3 cups finely shopped fresh dill (3 oz.); 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.); 1 cup finely chopped fresh mint (2 oz.); 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained); Kosher salt and freshly ground black pepper; 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving; Plain Greek yogurt, for serving (optional)

www.saveur.com

Rolling grape leaves takes some practice, but once you get the hang of it, these easy vegetarian Greek appetizers come together in a snap.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)