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Stuffed Grape Leaves (Dolma)

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Stuffed grape leaves, also known as Dolma, are a popular Middle Eastern and Mediterranean dish made of tender grape leaves wrapped around a savory filling of rice, herbs, and spices. They can be served warm or cold as an appetizer or main dish.

Ingredients

Scale
  • 1 jar (16 oz) grape leaves, drained and rinsed
  • 1 cup long-grain rice, rinsed
  • 1 medium onion, finely chopped
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1 lemon, juiced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp allspice
  • 2 cups vegetable broth or water

Instructions

  1. Prepare the grape leaves by draining, rinsing, and patting them dry. Trim the stems if needed.
  2. In a skillet, heat 1 tbsp olive oil and sauté the onion until soft and translucent.
  3. Add the rice, salt, pepper, and allspice. Stir for 2–3 minutes.
  4. Remove from heat and mix in parsley, dill, and mint. Allow the filling to cool slightly.
  5. Lay a grape leaf flat, vein side up. Place 1–2 tsp of filling near the stem end.
  6. Fold the sides over the filling, then roll tightly into a small cylinder.
  7. Repeat with remaining leaves and filling.
  8. Line the bottom of a large pot with a few grape leaves to prevent sticking.
  9. Arrange the stuffed leaves seam side down in layers inside the pot.
  10. Pour the vegetable broth and lemon juice over the rolls. Drizzle with the remaining olive oil.
  11. Place a heatproof plate on top of the rolls to keep them from unrolling.
  12. Cover and simmer gently over low heat for 45–60 minutes, until rice is fully cooked and leaves are tender.
  13. Remove from heat and allow to cool slightly before serving.

Notes

  • Dolma can be served warm or at room temperature.
  • For a non-vegetarian version, ground lamb or beef can be added to the rice mixture.
  • Extra lemon wedges enhance the flavor when serving.

Nutrition

Keywords: Stuffed grape leaves, dolma, Mediterranean appetizer, vegan dolma, Middle Eastern recipes

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