Step 1

Boil leaves for 2-3 minutes in salted water. Remove with a slotted spoon and transfer in a bowl of ice-cold water. Drain leaves in a colander.Using a sharp knife remove the stalks and any thick nerves that may be on some of the leaves.

Step 2

Take leaves out of the jar, put them in a colander, rinse them well with cold water and let them drain.

Step 3

In a large bowl, mix the rice, scallions, dill, mint, and tomato (with its juices) with ½ cup olive oil, a generous pinch of salt, and some freshly ground pepper.

Step 4

Line the bottom of a large pot with 3 layers of grape leaves.

Step 5

Place a generous tablespoon of filling in the center of each leaf, then fold the bottom sides of the leaf over the filling. Make them overlap each other.Fold the left and right sides over, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape.

Step 6

Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer if necessary.

Step 7

Add the remaining ½ cup of oil and just enough warm water -or broth to cover the leaves. Place a plate upside down over leaves to keep them from moving. Bring to a simmer over medium heat, lower the heat to medium-low, cover the pan, cook until the rice and leaves are tender, about 45 minutes.

Step 8

Remove the pot and let the dolmadakia cool.

Step 9

In a bowl, mix the yogurt with the chopped dill and mint and a tablespoon of olive oil.

Step 10

Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and the Greek yogurt sauce for dipping or topping.