15-Min Dolmades Plate with Lemon Broth
Jarred grape leaves stuffed with herby rice, warmed in a quick lemon broth, served with crispy bread and tangy yogurt. No rolling skills needed — just stuff, simmer, and plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 218
- Protein
- 6g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1 cup cooked white rice
- 2 tbsp fresh dill and mint, chopped
- 1.5 whole (juiced + zested) lemon
- 1.5 cups vegetable broth
- ½ cup plain Greek yogurt, for serving
Instructions
- 1
Drain grape leaves and rinse under cold water until no brine clings.
- 2
Stir rice with dill, mint, lemon zest, salt, and pepper until combined.
- 3
Lay a grape leaf flat, place 1 tbsp rice near the base, fold in sides, roll tightly into a cigar.
- 4
Repeat until you have 8–10 dolmades; seam-side down in a skillet.
- 5
Pour broth and lemon juice over dolmades; cover and simmer 6 minutes until heated through.
- 6
Transfer to plates, spoon broth over top, serve with crusty bread and a dollop of yogurt.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- 12-inch skillet with lid
- spoon
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