Stuffed Grape Leaves (Greek Dolmades)

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   GRAPE LEAVES:

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   1. Heat a heavy saucepan over medium-low heat. Add ground beef, onion and garlic. Saute until cooked through, stirring as needed, about 10 minutes.

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   2. Add rice and tomato paste and stir 1 minute. Add 2 cups broth. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

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   3. Transfer to bowl. Mix in nuts, parsley, dill and lemon juice. Season with salt and pepper. Cool completely

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   4. Arrange 1 grape leaf vein-side up in the palm of one hand. Spoon 1 rounded tablespoon of rice filling on stem end, fold and tuck to seal. Place seam side down in a heavy Dutch-oven. Repeat with remaining leaves and filling, layer the leaves as needed.

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   5. Pour olive oil and remaining 2 cups broth over the leaves. Press leaves down with the back of a wooden spoon. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (May be made 1 day ahead.)

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   SAUCE:

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   1. Combine yogurt, mint and garlic in small bowl.

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   2. Season to taste with salt and pepper.

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    Garnish leaves with lemon and serve with sauce.

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    Note: Rice may be made 1 day ahead, covered and refrigerated.

No additional tips available.