Dolmades (Stuffed Grape Leaves)

• 1 cup plain low-fat yogurt
• 3 teaspoons dried mint, divided
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon honey
• 30 large bottled grape leaves
• 2 tablespoons olive oil
• 1 34 cups finely chopped onions
• 1 garlic clove, minced
• 4 tablespoons fresh lemon juice, divided
• 2 cups hot cooked rice
• 12 cup dried currant
• 13 cup pine nuts, toasted
• 1 teaspoon dried dill
• 12 teaspoon salt
• 1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

1. Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.
2. Cover and chill.
3. Rinse grape leaves under cold water; drain well and pat dry with paper towels.
4. Remove stems and discard.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6. Add chopped onion and saute 10 minutes.
7. Add garlic and saute 1 minute.
8. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
9. Place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
10. Drizzle remaining lemon juice over leaves.
11. Cover and bake at 350 for 30 minutes or until thoroughly heated.
12. Serve warm or chilled with yogurt mixture.

yogurt, mint, lemon rind, honey, grape leaves, olive oil, onions, garlic, lemon juice, rice, currant, pine nuts, dill, salt, chickpeas

Taken from www.food.com/recipe/dolmades-stuffed-grape-leaves-10535 (may not work)