3 tablespoons chopped fresh or 1 tablespoon dried mint, divided
1 teaspoon grated lemon rind
1 teaspoon honey
30 large bottled grape leaves
2 tablespoons olive oil
1 3/4 cups finely chopped onion
1 garlic clove, minced
4 tablespoons fresh lemon juice, divided
2 cups hot cooked rice
1/2 cup dried currants
1/3 cup pine nuts, toasted
1 tablespoon chopped fresh or 1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
Vegetable cooking spray
How to Make It
Combine the yogurt, 2 tablespoons mint, lemon rind, and honey in a small bowl; stir well. Cover and chill.
Rinse grape leaves under cold water; drain well, and pat dry with paper towels. Remove stems, and discard.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add chopped onion, and sauté 10 minutes. Add garlic, and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients (rice through chickpeas).
Preheat oven to 350°. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Drizzle remaining lemon juice over leaves. Cover and bake at 350° for 30 minutes or until thoroughly heated. Serve warm or chilled with yogurt mixture.