Stuffed Grape Leaves (Dolmades) with Lemony Tahini Sauce

Tender grape leaves stuffed with a fragrant blend of rice, fresh herbs, and toasted pine nuts, served chilled alongside a zesty lemon tahini sauce for a refreshing Mediterranean appetizer.

Steps

1. Bring a pot of water to a boil. Blanch the grape leaves for 1-2 minutes until softened, then drain and set aside. 2. In a pan, heat olive oil over medium heat. Sauté the chopped onion until translucent. 3. Add the rice and pine nuts, stir for 2 minutes. 4. Add 2/3 cup water, salt, pepper, and half the lemon juice. Cover and simmer on low heat until rice is partially cooked, about 10 minutes. Remove from heat and stir in fresh herbs. 5. Place a grape leaf shiny side down on a flat surface. Put about 1 tablespoon of the filling near the stem end. 6. Fold the sides over the filling and roll tightly into a small cylinder. Repeat with remaining leaves and filling. 7. Arrange dolmades seam side down in a pot. Cover with a plate and add water to just cover the rolls. Simmer gently for 30 minutes. 8. For the sauce, whisk tahini, lemon juice, water, and salt until smooth. 9. Allow dolmades to cool to room temperature, then chill. 10. Serve chilled with the lemony tahini sauce drizzled on top.

6 large grape leaves, rinsed and drained 1/3 cup short-grain rice, rinsed 1 tbsp pine nuts, toasted 1 tbsp fresh dill, chopped 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, chopped 1 small onion, finely chopped 1 tbsp olive oil Juice of 1/2 lemon Salt and pepper, to taste For the sauce: 2 tbsp tahini Juice of 1/2 lemon 2 tbsp water Pinch of salt