Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves, also known as dolmas or dolmades, are tender grape leaves filled with a fragrant mix of rice, herbs, onions, and spices, then simmered until tender. They’re often served as part of a mezze spread, either warm or cold, with lemon wedges and yogurt or tzatziki.
Total Time
Prep time: 40 minutes
Cook time: 50–60 minutes
Total time: 1 hour 30 minutes
Serves: 6–8 (about 40 dolmas)
Ingredients
For the Filling:
1 cup short-grain rice (or medium-grain), rinsed
1 large onion, finely chopped
¼ cup pine nuts (optional but traditional)
¼ cup currants or raisins (optional, for a sweet contrast)
½ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
1 tsp dried dill or 1 tbsp fresh
½ tsp cinnamon or allspice (optional)
¼ cup extra virgin olive oil
Salt and pepper to taste
Other:
1 jar grape leaves in brine (about 50 leaves), rinsed and drained
½ cup extra virgin olive oil (for cooking)
Juice of 2 lemons
1½–2 cups water or vegetable broth
Instructions
1. Prepare the Grape Leaves:
Remove grape leaves from the jar and rinse well under cold water to remove brine.
Blanch in hot water for 1–2 minutes to soften, then drain and set aside on a towel.
2. Make the Filling:
In a skillet, heat ¼ cup olive oil over medium heat.
Sauté onions until soft (about 5 minutes).
Add pine nuts and cook for another 2–3 minutes.
Stir in rice and cook for 3–4 minutes, stirring frequently.
Add herbs, currants, cinnamon (if using), salt, and pepper.
Add ½ cup water, cook until absorbed (about 5–7 minutes). Rice will be par-cooked, not fully done.
Remove from heat and let cool.
3. Stuff the Grape Leaves:
Place a leaf smooth side down, stem side toward you.
Add 1–1½ tsp of filling near the base.
Fold the bottom up, sides in, and roll tightly like a burrito.
4. cook:
Line the bottom of a pot with torn grape leaves or a few unused whole ones.
Arrange dolmas seam side down, packed snugly in layers.
Drizzle with ½ cup olive oil and lemon juice. Add enough water or broth to just cover the dolmas.
Place a heatproof plate over the dolmas to keep them from floating.
Cover the pot and simmer gently for 45–60 minutes, until rice is fully cooked and leaves are tender.
5. Serve:
Serve warm or chilled, drizzled with olive oil and lemon. Add tzatziki or yogurt on the side if desired.
Notes & Tips
For meat-filled dolmas, add ½ lb ground lamb or beef to the rice mixture.
Let them rest and cool before serving for best texture and flavor.
Great for making ahead — they taste even better the next day.
You can store in the fridge for up to 5 days.
Frequently asked questions FAQs
Q: Can I use fresh grape leaves?
A: Yes! Blanch fresh grape leaves for 3–5 minutes in boiling water, then cool.
Q: Can I freeze dolmas?
A: Yes, freeze cooked dolmas in a single layer. Thaw in the fridge and serve cold or room temp.
Q: What rice works best?
A: Short- or medium-grain rice (like Arborio or Calrose) gives the best texture.
Q: Are dolmas eaten hot or cold?
A: Both! Vegetarian dolmas are often served cold or room temp, meat-filled ones warm.
Nutrition Information
Calories: 160 kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Fiber: 2g
Sodium: 280mg