Stuffed Grape Leaves
These tender, hand-rolled grape leaves are filled with a savory blend of rice, fresh herbs, olive oil, and lemon. Vegan and gluten-free, this recipe is deeply traditional across the Mediterranean and Middle East. Whether served warm or chilled, dolmas are tangy, herbaceous, and utterly addictive.
Time:
Prep Time: 30 minutes
Cook Time: 45–60 minutes
Total Time: 1 hr 30 mins
Servings: 6–8
Ingredients:
For the Filling:
1 cup short-grain rice (like Egyptian or Arborio), rinsed
1 small onion, finely diced
2–3 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped (or 1 tsp dried)
2 tbsp fresh dill, chopped (optional)
2 tbsp pine nuts
¼ cup olive oil
2 tbsp lemon juice
Salt & pepper, to taste
Optional: ¼ tsp allspice or cinnamon for warmth
Other:
1 jar (about 16 oz) grape leaves in brine, rinsed and drained
2–3 lemons, sliced
2 cups water or vegetable broth
2–3 tbsp olive oil (for drizzling)
Instructions:
1. Prep the Grape Leaves:
Rinse grape leaves to remove brine.
If tough, blanch in boiling water for 1–2 minutes, then drain and pat dry.
Make the Filling:
In a bowl, mix rice, onion, herbs, pine nuts, olive oil, lemon juice, salt, pepper, and spices.
The rice should be uncooked – it will cook during steaming.
3. Roll the Dolmas:
Lay a grape leaf shiny-side down.
Place 1 heaping teaspoon of filling near the base of the leaf.
Fold sides inward, then roll from the base up tightly like a small cigar.
Repeat with all leaves and filling.
4. Layer in Pot:
Line the bottom of a wide pot with torn or extra grape leaves.
Arrange stuffed rolls snugly in layers.
Top with lemon slices and drizzle with olive oil.
5. Cook:
Add enough water or broth to barely cover the rolls.
Place a heatproof plate on top to prevent them from unrolling.
Bring to a simmer, cover, and cook gently for 45–60 minutes until rice is tender.
6. Cool & Serve:
Let cool in the pot.
Serve warm, room temperature, or chilled with lemon wedges or tzatziki.
Notes & Tips:
Don’t overfill: The rice expands during cooking, so leave space inside each roll.
Make ahead: Best flavor after a few hours or next day. Keeps up to 5 days in the fridge.
Want it meaty? Add ground beef or lamb (about 150g) to the rice mixture.
Line pot base: Prevents burning and adds flavor with torn grape leaves or tomato slices.
Drizzle with pomegranate molasses for a sweet-tangy twist.
Frequently Asked Questions
Q: Can I use long-grain rice?
A: Short-grain is better for sticky, tender filling. Long-grain may stay too firm or dry.
Q: Are canned grape leaves okay?
A: Yes, just rinse and soften them. Fresh grape leaves can be used if parboiled.
Q: Can these be frozen?
A: Yes, after cooking and cooling. Thaw and gently reheat in a steamer or covered skillet.
Q: What do you serve them with?
A: Yogurt, tzatziki, hummus, or a side salad like fattoush or cucumber tomato salad.
Nutritional Information
Calories 160 kcal
Protein 3 g
Carbs 20 g
Fiber 2 g
Fat 8 g
Sodium 280 mg
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Would you like a meat-stuffed version, a printable card, or a realistic image of these dolmas?