Mediterranean Stuffed Grape Leaves with Yogurt Sauce

Mediterranean Stuffed Grape Leaves with Yogurt Sauce

Mia

Stuffed grape leaves, known as dolmas or dolmades across the Mediterranean and Middle East, are a beloved tradition that transforms humble ingredients into elegant parcels of flavor. These vegetarian versions feature tender grape leaves wrapped around a fragrant filling of rice, fresh herbs, toasted pine nuts, and aromatic spices. Each bite delivers the perfect balance of tangy, herbaceous, and nutty flavors that exemplify Mediterranean cooking at its finest.

This recipe is a celebration of the Mediterranean Diet's core principles: abundant vegetables, whole grains, healthy fats from olive oil and nuts, and fresh herbs that provide both flavor and nutrition. The grape leaves themselves are rich in vitamins and minerals, while the filling offers complex carbohydrates and plant-based protein. The cool, creamy yogurt-mint sauce provides a refreshing contrast to the warm, savory rolls, adding probiotics and additional protein to this wholesome meal.

What makes this dish truly special is its make-ahead versatility. Stuffed grape leaves actually improve in flavor after resting, making them perfect for meal prep or entertaining. They can be served warm or at room temperature, making them ideal for any season. Whether you're hosting a Mediterranean feast or looking for a satisfying vegetarian dinner, these stuffed grape leaves offer restaurant-quality results with straightforward home cooking techniques.

The process of rolling grape leaves is meditative and rewarding, and once you master the technique, you'll find yourself returning to this recipe again and again. Serve these tender parcels as a main course alongside a fresh salad and crusty bread, or present them as part of a mezze spread for a true taste of the Mediterranean.

Nutrition

1 hour 35 minutes
None servings
285 calories
Fat 16.00g
Carbs 28.00g
Protein 8.00g

Ingredients

1 jar (16 oz)grape leaves, drained and rinsed
1 cuplong-grain white rice, uncooked
1/2 cupextra virgin olive oil, divided
1 mediumyellow onion, finely diced
3 clovesgarlic, minced
1/3 cuppine nuts
1/4 cupfresh dill, chopped
1/4 cupfresh mint, chopped
1/4 cupfresh parsley, chopped
3 tbsplemon juice, freshly squeezed
1 tsplemon zest
1 tspground cumin
1/2 tspground cinnamon
1 tspsalt
1/2 tspblack pepper, freshly ground
2 cupsvegetable broth
1 1/2 cupsplain Greek yogurt
2 tbspfresh mint, finely chopped, for sauce
1 clovegarlic, minced, for sauce
1 tbsplemon juice, for sauce
1/4 tspsalt, for sauce

Equipment

Mixing bowl
Wooden spoon
measuring cups and spoons
large skillet
serving platter
large heavy-bottomed pot or Dutch oven
kitchen towel
kitchen scissors
slotted spoon or tongs
heatproof plate

80/20 Diet

This recipe aligns with 80/20 principles as over 80% of ingredients are nutrient-dense whole foods: vegetables (grape leaves), whole grain rice, fresh herbs, nuts, olive oil, and Greek yogurt. The minimal processed components (jarred grape leaves) represent well under 20% of the recipe, emphasizing anti-inflammatory, fiber-rich ingredients.

Clean Eating

This recipe exemplifies clean eating with whole, minimally processed ingredients in their natural state: fresh herbs, whole grain rice, jarred grape leaves, raw pine nuts, extra virgin olive oil, and plain Greek yogurt. It contains no refined sugars, artificial additives, preservatives, or highly processed components.

Flexitarian Diet

This plant-forward recipe aligns perfectly with flexitarian principles, featuring primarily plant-based ingredients including rice, vegetables (grape leaves), herbs, nuts, and legumes-free whole grains. The optional Greek yogurt sauce adds protein while keeping the focus on minimally processed, whole food ingredients.

Gluten-Free Diet

This naturally gluten-free recipe uses white rice as the grain base and contains no wheat, barley, rye, or gluten-containing ingredients. All components—grape leaves, rice, vegetables, herbs, nuts, olive oil, and Greek yogurt—are naturally gluten-free, making it safe for those avoiding gluten.

Heart-Healthy Diet

This heart-healthy recipe features olive oil (rich in monounsaturated fats), pine nuts (omega-3s), and abundant herbs without saturated fats, trans fats, or processed meats. The lean, plant-based ingredients, minimal sodium from fresh herbs and spices, and inclusion of whole grains support cardiovascular health.

Intermittent Fasting

This nutrient-dense recipe is ideal for eating windows during intermittent fasting, providing complex carbohydrates from rice, plant-based protein from pine nuts, healthy fats from olive oil, and probiotics from Greek yogurt. The combination of whole grains, vegetables, and herbs ensures sustained energy and satiety throughout fasting periods.

Intuitive Eating

This recipe supports intuitive eating principles by offering a satisfying, balanced meal that honors both taste and nutrition without restriction or guilt. The combination of whole grains, healthy fats, fresh herbs, and creamy yogurt sauce provides pleasure and nourishment in appropriate portions that would naturally satisfy hunger.

Mediterranean Diet

This recipe is a quintessential Mediterranean dish that emphasizes extra virgin olive oil, abundant vegetables (grape leaves), whole grains (rice), fresh herbs (dill, mint, parsley), nuts (pine nuts), and Greek yogurt. It avoids processed ingredients and red meat while using traditional Mediterranean flavoring with lemon, garlic, and aromatic spices like cumin and cinnamon.

Mindful Eating

This recipe is ideal for mindful eating with its engaging textures, aromatic fresh herbs, and the meditative process of rolling grape leaves. The varied flavors—tangy lemon, nutty pine nuts, fragrant herbs, and cool yogurt sauce—encourage slow, conscious consumption and sensory appreciation of whole, minimally processed ingredients.

Vegetarian Diet

This completely vegetarian recipe features plant-based proteins from rice and pine nuts, with no meat, poultry, or fish. It includes Greek yogurt (dairy) for the sauce and emphasizes whole grains, fresh herbs, and vegetables, making it a nutritionally balanced vegetarian meal.

Instructions

1

Drain the grape leaves from the jar and rinse them thoroughly under cold water to remove excess brine. Gently separate the leaves and set aside on a clean kitchen towel to drain.

5 min
2
6 min

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent.

3
1 min

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

4
3 min

Add the pine nuts to the skillet and toast for 2-3 minutes, stirring frequently, until golden and fragrant.

5
2 min

Add the uncooked rice to the skillet and stir to coat with the oil and aromatics. Cook for 2 minutes, stirring occasionally.

6

Remove the skillet from heat and stir in the chopped dill, mint, parsley, 2 tablespoons of lemon juice, lemon zest, cumin, cinnamon, salt, and black pepper. Mix well to combine all ingredients.

2 min
7

Lay a grape leaf flat on a clean work surface with the shiny side down and the stem end closest to you. If the stem is still attached, trim it off with kitchen scissors.

8

Place about 1 tablespoon of the rice filling near the stem end of the leaf. Fold the bottom of the leaf over the filling, then fold in both sides, and roll tightly toward the tip of the leaf, like a small burrito.

1 min
9

Repeat the rolling process with remaining grape leaves and filling until all filling is used, making approximately 24-30 rolls. Reserve any torn or small leaves.

25 min
10

Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved torn or extra grape leaves to prevent the rolled ones from sticking.

1 min
11

Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in a single layer or two layers if needed.

3 min
12

Drizzle the remaining 5 tablespoons of olive oil and 1 tablespoon of lemon juice over the stuffed grape leaves.

13

Pour the vegetable broth over the grape leaves until they are just covered. Place a heatproof plate directly on top of the grape leaves to keep them submerged during cooking.

1 min
14
50 min

Bring the pot to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer gently for 45-50 minutes until the rice is fully cooked and tender.

15

While the grape leaves are cooking, prepare the yogurt sauce by combining Greek yogurt, 2 tablespoons chopped mint, 1 clove minced garlic, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a medium bowl.

3 min
16

Stir the yogurt sauce until smooth and well combined. Cover and refrigerate until ready to serve.

17

When the grape leaves are done, remove the pot from heat and let them rest for 10 minutes with the lid on before removing the plate.

10 min
18

Carefully transfer the stuffed grape leaves to a serving platter using a slotted spoon or tongs. Serve warm or at room temperature with the chilled yogurt-mint sauce on the side.

2 min

Frequently Asked Questions