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1
Place tomatoes with their juice in large bowl.
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2
Add next 7 ingredients and mix to blend.
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3
Season with salt and pepper.
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4
Rinse grape leaves under cold water.
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5
Drain.
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6
Cover bottom of heavy large Dutch oven with grape leaves (about 6).
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7
Place 1 grape leaf on work surface, vein side up; cut off stem.
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8
Place about 1 tablespoon rice mixture in center of leaf toward stem end.
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9
Fold sides over filling.
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10
Starting at stem end of leaf, roll up tightly as for egg roll.
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11
Place in Dutch oven, seam side down.
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12
Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled.
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13
Pour lemon juice over dolmades.
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14
Cover with grape leaves (about 6).
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15
Add enough water to pot so that dolmades are almost covered.
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16
Place heatproof plate atop dolmades to weigh down.
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17
Cover pot and bring to boil.
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18
Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes.
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19
Remove from heat; uncover.
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20
Allow dolmades to cool in pot.
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21
Drain any liquid remaining in pot.
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22
(Can be prepared 2 days ahead, Cover and chill.)
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23
Arrange dolmades on platter.
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24
Serve with Yogurt-Feta dip.
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25
Place all ingredients in processor and puree until almost smooth.
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26
Season with pepper.
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27
Chill until cold, about 2 hours.
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28
(Can be made 2 days ahead.
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29
Keep chilled.)
