Tender grape leaves wrapped around a savory rice and herb filling, gently simmered until perfectly soft and flavorful—this is dolma, a beloved Mediterranean and Middle Eastern dish rich in history and taste. Whether served as an appetizer, part of a mezze spread, or a main course, dolma delivers elegance and comfort in every bite.
Why You’ll Love This Recipe
Stuffed grape leaves are as beautiful as they are delicious. The combination of fresh herbs, tender rice, and tangy lemon creates a complex yet refreshing flavor profile. This vegetarian recipe is naturally dairy-free and can be made vegan, making it ideal for various dietary preferences. The process of rolling dolmas is meditative and rewarding, and the final dish makes a stunning presentation that’s perfect for entertaining or indulging at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- grape leaves in brine, rinsed and drained
- long-grain rice
- onion, finely chopped
- pine nuts (optional)
- olive oil (plus more for drizzling)
- fresh parsley, chopped
- fresh dill, chopped
- fresh mint, chopped
- lemons, juiced
- salt and pepper to taste
- water or vegetable broth
Directions
- In a skillet over medium heat, warm ¼ cup olive oil and sauté the chopped onion until soft and translucent, about 5–7 minutes.
- Add pine nuts (if using) and toast lightly for 1–2 minutes, stirring constantly.
- Stir in the rice and cook for 2–3 minutes until slightly translucent. Add 1 cup water and simmer until the liquid is absorbed, about 10 minutes.
- Remove from heat and stir in parsley, dill, mint, salt, and pepper. Allow the mixture to cool to room temperature.
- Lay a grape leaf shiny side down. Place about 1 teaspoon of filling near the stem end. Fold the sides inward, then roll tightly from the stem toward the tip to form a compact cylinder.
- Repeat with remaining leaves and filling, layering the rolled dolmas seam-side down in a large, heavy-bottomed pot.
- Once the bottom layer is complete, continue layering until all dolmas are arranged snugly in the pot.
- Pour 1½ cups water and the lemon juice over the dolmas. Drizzle lightly with additional olive oil.
- Place a heatproof plate over the top to weigh down the dolmas and prevent unrolling during cooking.
- Cover the pot with a lid and simmer over low heat for 45–60 minutes, until the grape leaves are tender and the filling is fully cooked.
- Allow to cool slightly before serving. Dolmas may be served warm, at room temperature, or chilled, often with yogurt or lemon wedges.
Servings and timing
This recipe makes approximately 50–60 dolmas, depending on the size of the leaves and amount of filling used.
Prep time: 40 minutes
Cook time: 1 hour
Total time: 1 hour 40 minutes
Serves: 6–8 people as an appetizer or side
Variations
- Add Ground Meat: Mix in browned ground beef or lamb for a heartier version.
- Spicy Dolmas: Add crushed red pepper flakes or a dash of cayenne to the filling.
- Quinoa Substitute: Replace rice with quinoa for a protein-rich twist.
- Nut-Free Version: Omit pine nuts for allergy-sensitive diets.
- Tomato Addition: Add finely diced tomatoes to the rice filling for juicier dolmas.
storage/reheating
Store leftover dolmas in an airtight container in the refrigerator for up to 5 days.
To reheat, place in a covered skillet with a splash of water and gently warm over low heat. They can also be eaten cold or at room temperature.
Dolmas can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating or serving.
FAQs
Can I use fresh grape leaves?
Yes, but they must be blanched in boiling water for a few minutes to soften them before use.
Are dolmas served hot or cold?
They can be served either way. Vegetarian versions are commonly served cold, while meat-filled dolmas are often served warm.
What can I use instead of grape leaves?
Cabbage leaves are a good alternative. Blanch them first to make them pliable.
Can I make dolmas in advance?
Yes, dolmas taste even better after resting overnight in the refrigerator, allowing flavors to meld.
Is it necessary to weigh down the dolmas during cooking?
Yes, a plate helps keep them intact and prevents them from unrolling while simmering.
Can I use canned grape leaves?
Yes, jarred or canned grape leaves are commonly used. Just rinse them well to remove excess brine.
Do I need to rinse the rice before using it?
Yes, rinsing removes excess starch and helps prevent the rice from becoming gummy.
Can I skip the herbs?
The herbs are key to the traditional flavor, but you can adjust amounts to suit your taste.
What kind of rice works best?
Long-grain rice is preferred for its texture and ability to absorb flavor without becoming mushy.
What should I serve with dolmas?
Yogurt sauce, tzatziki, lemon wedges, olives, and flatbread all complement dolmas beautifully.
Conclusion
Stuffed Grape Leaves (Dolma) are a timeless culinary treasure, offering a delightful mix of texture and flavor wrapped in every leaf. Whether enjoyed as a chilled appetizer or a warm main dish, dolmas showcase the best of Mediterranean simplicity and sophistication. This recipe invites both tradition and creativity to your kitchen, promising a delicious and memorable experience with each bite.
Print
Stuffed Grape Leaves (Dolma)
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 60 dolmas 1x
- Category: Appetizer
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegan
Description
Tender grape leaves wrapped around a savory rice and herb filling, gently simmered until perfectly soft and flavorful—an iconic Mediterranean and Middle Eastern delicacy.
Ingredients
- 1 jar grape leaves in brine (about 60 leaves), rinsed and drained
- 1 1/2 cups long-grain rice
- 1 medium onion, finely chopped
- 1/4 cup pine nuts (optional)
- 1/4 cup olive oil (plus more for drizzling)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tbsp chopped fresh mint
- Juice of 2 lemons
- Salt and pepper to taste
- 2 1/2 cups water or vegetable broth
Instructions
- In a skillet, heat olive oil and sauté the chopped onion until soft and translucent. Add pine nuts and toast lightly.
- Stir in the rice and cook for 2–3 minutes. Add 1 cup water and cook until the liquid is absorbed.
- Remove from heat and stir in parsley, dill, mint, salt, and pepper. Let the mixture cool.
- Place a grape leaf shiny side down. Add 1 tsp of filling near the stem end, fold the sides inward, and roll tightly.
- Layer the rolled dolmas seam-side down in a large pot. Continue layering snugly.
- Pour remaining 1 1/2 cups water and lemon juice over the top. Drizzle with olive oil.
- Place a heatproof plate over the rolls to keep them in place. Cover and simmer over low heat for 45–60 minutes until tender.
- Let cool slightly before serving. Serve warm or chilled with yogurt or lemon wedges.
Notes
- Pine nuts add a subtle crunch but can be omitted for a nut-free version.
- Use vegetable broth for extra flavor in the simmering liquid.
- Can be made ahead and stored chilled for up to 3 days.
Nutrition
- Serving Size: 3 dolmas
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *