Stuffed Grape Leaves (Dolmades)

Remove grape leaves from jar, rinse, and let soak in cold water while you prepare filling. You can also lightly poach them to make them softer.

Sauté 1 finely chopped onion and 4-5 cloves finely minced garlic in 2 Tbsp. olive oil in a saucepot over medium heat until translucent and tender.

Add 1 c. rice, 1 c. chicken broth, and 1 15 oz. can plum tomatoes with juice, finely crushed. Bring to a boil, then reduce heat and let simmer about 15 minutes until rice is almost cooked. Remove from heat.

Stir in 1/2 c. toasted pine nuts, 1/2 c. finely chopped fresh parsley, juice from half a lemon, and salt and pepper to taste. I like things salty, so I d almost a tablespoon. Watch out, though. If you're using canned chicken broth, that stuff is already pretty salty.

Drain the grape leaves and as you them, shake any excess water off. Cut off the stem, and if the main vein is large, you can slice some of it out. Take a few of the torn or too-small grape leaves and line the bottom of a large pot (to prevent the dolmade on the bottom from burning).

Place a grape leaf with the veins facing up, stem side toward you. Spoon about 1 generous tablespoon of the filling on stem end (cloest to you). Star rolling it away from you, folding in the sides, and shaping it as you go, into a small log.

Place the shaped dolmade with the open/seam side down in the pot. As you roll more dolmades, pack them tightly next to each other so they don't unroll. You can stack them on top of each other, but try using the largest pot you have so the layers aren't too deep.

Pour 2 c. chicken broth, and additional water to just cover the dolmades. Place a heavy plate directly on top of the dolmades to keep them from floating or moving around. Bring the pot to a boil slowly over medium heat, then reduce heat to a simmer. Cook for about 30 minutes.

Make yogurt sauce by whisking together 1 c. plain yogurt, juice from half a lemon (you already d the other half above), and 1-2 cloves of garlic super finely minced. If you like it really lemony, add the zest from the half lemon.

Once the dolmades are cooked, pour off any excess liquid from the pot and allow dolmades to cool. They are served at room temperature.

*KitchenDaily Editors' Note: To make this recipe gluten-free, be sure to choose a certified gluten-free brand of chicken stock/broth (check the label) or make your own from scratch.