Stuffed Grape Leaves, or Dolma, are a beloved Middle Eastern and Mediterranean dish, featuring tender grape leaves wrapped around a flavorful rice and herb filling. These bite-sized parcels are simmered in lemon-infused broth, making them soft, fragrant, and full of flavor. Whether served warm or chilled, dolma is a must-have for Ramadan iftar, mezze platters, or festive gatherings.
Why You’ll Love This Recipe
- Classic Middle Eastern Dish – A staple in Lebanese, Turkish, and Greek cuisine.
- Light Yet Satisfying – Perfect as an appetizer, side dish, or vegetarian main course.
- Make-Ahead Friendly – Ideal for meal prep, as the flavors deepen when chilled.
- Naturally Vegan & Gluten-Free – A healthy, plant-based dish with simple ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 30 grape leaves, rinsed
- 1 cup short-grain rice, rinsed
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- 2 cups vegetable broth
- Juice of 1 lemon
Directions
1. Prepare the Filling
- In a mixing bowl, combine rice, onion, parsley, mint, salt, pepper, allspice, and olive oil.
- Mix well until the rice is evenly coated with the seasonings.
2. Roll the Grape Leaves
- Lay a grape leaf shiny side down on a flat surface.
- Place 1 teaspoon of the rice filling in the center of the leaf.
- Fold in the sides, then roll tightly into a cylinder shape, ensuring the roll stays firm.
- Repeat with the remaining grape leaves and filling.
3. Cook the Dolma
- Arrange the rolled grape leaves seam-side down in a heavy-bottomed pot.
- Pour the vegetable broth and lemon juice over the dolma.
- Place a small plate on top to keep them from unraveling while cooking.
- Cover and simmer for 40 minutes, or until the rice is tender.
4. Serve
- Serve warm or chilled with a side of yogurt or tzatziki.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6 servings
- Calories: 170 kcal per serving
Variations
- Meaty Dolma – Add ground beef or lamb to the rice mixture for a heartier version.
- Nutty Crunch – Stir in pine nuts or chopped almonds for added texture.
- Spiced Dolma – Enhance with cinnamon, cumin, or sumac for deeper flavor.
- Baked Version – After simmering, bake at 350°F (175°C) for 10 minutes for a firmer texture.
- Tomato-Based Broth – Substitute vegetable broth with tomato sauce and water for a richer flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in a single layer for up to 3 months. Thaw before reheating.
- Reheating: Warm in a covered pan with a splash of broth or lemon juice over low heat.
FAQs
Can I use fresh grape leaves instead of jarred ones?
Yes! Blanch fresh grape leaves in boiling water for 1-2 minutes to soften them before using.
Why do I need to place a plate on top while cooking?
The plate helps keep the dolma in place, preventing them from unraveling during simmering.
Can I make dolma ahead of time?
Yes! Dolma tastes even better the next day, making it ideal for meal prep.
How do I prevent the rice from becoming mushy?
Use short-grain rice and avoid overcooking. The rice should be tender but not overly soft.
Can I cook dolma in an Instant Pot?
Yes! Pressure cook on high for 15 minutes, then let the pressure release naturally.
What can I serve with dolma?
Serve with garlic yogurt sauce, hummus, pita bread, or a fresh cucumber salad.
Are stuffed grape leaves always vegetarian?
No, some versions contain ground meat for a richer, more filling dish.
Can I use a different type of leaf?
Yes! Swiss chard or cabbage leaves work well if grape leaves are unavailable.
How do I make dolma less tangy?
Reduce the amount of lemon juice or balance with a little honey.
Can I steam dolma instead of simmering?
Yes! Steam for 30-40 minutes over low heat until the rice is cooked.
Conclusion
Stuffed Grape Leaves (Dolma) are a delicious, aromatic, and healthy dish that’s perfect for iftar, mezze platters, or family gatherings. With their tender grape leaf wrapping and fragrant rice filling, these dolmas are a must-try for anyone who loves Middle Eastern flavors. Make them today and enjoy a taste of tradition!
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Stuffed Grape Leaves (Dolma)
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Tender grape leaves filled with seasoned rice and fresh herbs, this classic Middle Eastern dish is flavorful, comforting, and perfect for iftar or any special gathering.
Ingredients
- 30 grape leaves, rinsed
- 1 cup short-grain rice, rinsed
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- 2 cups vegetable broth
- Juice of 1 lemon
Instructions
- Prepare the Filling: In a bowl, mix rice, onion, parsley, mint, salt, pepper, allspice, and olive oil.
- Stuff the Grape Leaves: Lay out a grape leaf, shiny side down, and place 1 teaspoon of filling in the center. Fold in the sides and roll tightly. Repeat with remaining leaves.
- Arrange in Pot: Arrange the rolled grape leaves in a pot, seam-side down, layering them tightly to prevent unrolling.
- Cook: Pour vegetable broth and lemon juice over the grape leaves. Cover with a small plate to keep them submerged and simmer for 40 minutes over low heat.
- Serve: Enjoy warm or chilled, served with a side of yogurt or tzatziki.
Notes
- For extra flavor, add a pinch of cinnamon or a handful of pine nuts to the filling.
- For a meaty version, mix in ground lamb or beef with the rice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers, Side Dishes
- Method: Simmering
- Cuisine: Middle Eastern, Mediterranean
