Grape Leaves Stuffed with Rice and Raisins | Saveur

Ingredients

• 2⁄3 cup extra-virgin olive oil, preferably Greek
• 1 large red onion, finely chopped
• 1⁄2 cup uncooked long-grain rice, rinsed and drained
• 1⁄3 cup finely chopped fresh mint leaves
• 1⁄4 cup finely chopped fresh flat-leaf parsley leaves
• 1⁄4 cup pine nuts, lightly toasted
• 1⁄4 cup raisins
• 1 clove garlic, finely chopped
• Salt and freshly ground black pepper
• 50 grape leaves in brine from one 16-oz. jar, drained and rinsed
• 3 Tbsp. fresh lemon juice
• 2 cups strained thick yogurt, preferably Greek