Ingredients
16-oz. jar brine-packed grape leaves
2/3 cup plus 2 Tbs. extra- virgin olive oil
2 medium-large red onions, finely chopped (about 4-cups)
1 cup finely chopped scallions (white and some green)
2 cloves garlic, finely chopped
1 cup raw long-grain white rice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2/3 cup toasted pine nuts
2-1/2 tsp. finely grated lemon zest
Juice of 2 lemons (about 6 Tbs.)
2 cups full-fat plain yogurt, preferably Greek (or substitute sheeps milk or goats milk yogurt)
Fine Cooking
View Full Recipe
2/3 cup plus 2 Tbs. extra- virgin olive oil
2 medium-large red onions, finely chopped (about 4-cups)
1 cup finely chopped scallions (white and some green)
2 cloves garlic, finely chopped
1 cup raw long-grain white rice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2/3 cup toasted pine nuts
2-1/2 tsp. finely grated lemon zest
Juice of 2 lemons (about 6 Tbs.)
2 cups full-fat plain yogurt, preferably Greek (or substitute sheeps milk or goats milk yogurt)
Description
A Greek Classic, Stuffed Grape Leaves Make A Great Appetizer For Parties. Brine-packed Grape Leaves Are Available In Many Grocery Stores.
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter