Stuffed Grape Leaves (Dolma)

Stuffed grape leaves, also known as dolma, are a traditional dish enjoyed across the Middle East, Mediterranean, and Balkans. They are made by wrapping tender grape leaves around a flavorful filling of rice, herbs, and sometimes meat. Served warm or at room temperature, dolma is a dish that represents comfort, tradition, and family gatherings.

Why You’ll Love This Recipe

This recipe offers a beautiful balance of fresh herbs, tangy lemon, and tender grape leaves wrapped around a savory filling. Whether served as a main course, side dish, or appetizer, stuffed grape leaves bring a touch of elegance to any table. They are also versatile, making them suitable for both meat-lovers and vegetarians.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Grape leaves, fresh or jarred

• Rice (short or medium grain)

• Onion, finely chopped

• Fresh parsley, chopped

• Fresh dill, chopped

• Fresh mint, chopped

• Olive oil

• Lemon juice

• Salt

• Black pepper

• Optional: ground beef or lamb

Directions

1. If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in hot water for 1–2 minutes until softened.

2. In a large bowl, combine rice, chopped onion, herbs, olive oil, salt, pepper, and lemon juice. If including meat, mix it in at this stage.

3. Lay a grape leaf flat on a clean surface, shiny side down. Place a spoonful of filling near the stem end.

4. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, forming a neat cylinder.

5. Line the bottom of a large pot with a few extra grape leaves to prevent sticking. Arrange the stuffed leaves seam-side down, layering tightly.

6. Drizzle with olive oil and lemon juice, then place a heatproof plate over the rolls to keep them in place.

7. Add water or broth until the rolls are just covered. Bring to a boil, then reduce to a gentle simmer.

8. Cover and cook for 45–60 minutes, or until rice (and meat if included) is fully cooked.

9. Allow to rest for 15 minutes before serving.

Servings and timing

This recipe makes about 30–35 stuffed grape leaves, serving 6–8 people as an appetizer or 4–6 as a main dish.
Preparation time: 30–40 minutes
Cooking time: 45–60 minutes
Total time: 1 hour 20 minutes – 1 hour 40 minutes

Variations

• Vegetarian: Prepare with rice, herbs, and extra lemon juice for a bright, fresh flavor.

• Meat-filled: Use ground beef or lamb with rice for a heartier version.

• Tomato-based: Add a touch of tomato paste to the rice mixture for added richness.

• Spiced: Season the filling with allspice, cinnamon, or nutmeg for a more aromatic taste.

• Regional: In some traditions, pine nuts and currants are added for a sweet-savory balance.

Storage/Reheating

Store cooled stuffed grape leaves in an airtight container in the refrigerator for up to 4–5 days. To reheat, place them in a covered dish with a splash of water or broth and warm gently on the stovetop or in the oven at low heat. They can also be enjoyed cold as part of a mezze platter.

FAQs

1. Can I freeze stuffed grape leaves?

Yes, you can freeze them after cooking. Place cooled rolls in a freezer-safe container, separating layers with parchment paper. Reheat by steaming or baking after thawing.

2. Are stuffed grape leaves served hot or cold?

They can be enjoyed both ways. Meat-filled dolma is usually served warm, while vegetarian versions are often served cold or at room temperature.

3. Can I use fresh grape leaves instead of jarred?

Yes, fresh grape leaves work well. Just blanch them briefly to soften before rolling.

4. How do I keep grape leaves from tearing?

Rinse them carefully, handle gently, and roll without overfilling to prevent tears.

5. What type of rice is best for dolma?

Short or medium-grain rice is ideal, as it cooks evenly and absorbs flavor without becoming too dry.

6. Can I make this recipe ahead of time?

Yes, stuffed grape leaves taste even better after resting for a few hours or overnight, allowing the flavors to meld.

7. Do I need to use a plate on top while cooking?

Yes, placing a plate helps keep the rolls from unraveling and ensures even cooking.

8. What should I serve with dolma?

They pair well with yogurt sauce, tzatziki, or a fresh salad.

9. How do I know when they are fully cooked?

The rice (and meat if used) should be tender, and the leaves should be soft but intact.

10. Are stuffed grape leaves healthy?

Yes, they are nutritious, providing fiber, vitamins, and healthy fats. Vegetarian versions are especially light and wholesome.

Conclusion

Stuffed grape leaves, or dolma, are a timeless dish that bring together fresh herbs, rice, and delicate grape leaves in a deliciously satisfying way. With their versatility and rich cultural roots, they make a perfect addition to any table, whether served as a starter, main course, or part of a festive spread.

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