Dolmas & Tzatziki Recipe

Prepare grape leaves

Drain jarred grape leaves and rinse under cool water to remove excess brine. Gently separate leaves and trim any tough stems. If leaves are large, cut out thick central stem. Blanch leaves in a pot of simmering water 1 minute to soften (optional if already very tender), then drain and lay them flat, vein side up.

Cook rice base

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 6–8 minutes until translucent and soft. Add minced garlic and cook 30 seconds until fragrant. Add the rinsed rice and stir 1–2 minutes to coat grains in oil and slightly toast. Add 2 1/2 cups of the broth, 2 tablespoons lemon juice, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon sugar (if using). Bring to a simmer, then cover and reduce heat to low. Cook until rice is nearly done but still slightly undercooked (about 10–12 minutes depending on rice). Remove from heat and let sit covered 5 minutes to finish absorbing liquid.

Mix herbs into filling

Fluff the rice with a fork. Stir in chopped dill, mint, parsley, and 2 tablespoons olive oil. Taste and adjust seasoning—add a touch more salt, pepper, or lemon if needed. Let the filling cool until it is comfortable to handle (warm is fine).

Assemble dolmas

Place a grape leaf vein-side-up on a work surface. Put about 1 to 1 1/2 teaspoons (for small leaves) up to 1 tablespoon (for larger leaves) of the rice mixture near the stem end. Fold the bottom of the leaf up over the filling, fold in the sides, then roll tightly toward the tip to form a small cigar-shaped parcel. Repeat until all filling or leaves are used. Arrange each rolled dolma seam-side down in a snug single layer in a medium saucepan or wide sauté pan. If you have extra leaves, line the bottom to prevent burning.

Cook dolmas

Pour the remaining 1/2 cup broth over the arranged dolmas (enough to come about halfway up the rolls). Drizzle 1 tablespoon olive oil and place a small heatproof plate on top of the dolmas to keep them from unrolling. Cover the pan and simmer gently over low heat for 30–35 minutes until leaves are tender and rice is fully cooked and compacted. Check occasionally to ensure liquid hasn't evaporated; add a little hot water if needed. Remove from heat and let cool in the pot for 15 minutes to set.

Cool

Carefully transfer dolmas to a platter. They can be served warm, at room temperature, or chilled. If serving chilled, refrigerate at least 1 hour to let flavors meld.

Prepare cucumber

Grate the cucumber coarsely into a bowl. Sprinkle with a pinch of salt and let sit 5–10 minutes to draw out moisture. Squeeze the grated cucumber in a clean kitchen towel or paper towels to remove as much liquid as possible — this keeps tzatziki thick.

Mix tzatziki

In a mixing bowl combine Greek yogurt, the drained grated cucumber, 1 teaspoon minced garlic, 1 teaspoon chopped dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well combined. Taste and adjust seasoning — add more lemon, garlic, or salt to preference. For best flavor, chill at least 30 minutes to let garlic and herbs infuse the yogurt.

Arrange dolmas on a serving platter. Spoon tzatziki into a small bowl and drizzle a little olive oil over the top. Garnish with extra chopped dill or mint and serve lemon wedges alongside for squeezing. Serve dolmas with tzatziki on the side; they make a great appetizer hot, room temperature, or chilled.