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Stuffed Grape Leaves (Dolma) Recipe

Mediterranean · Appetizer · 90 min total

Tender grape leaves wrapped around a savory rice and herb filling, simmered to perfection. A classic Mediterranean appetizer or main dish.

Ingredients

• 1 jar (16 oz) grape leaves in brine, drained and rinsed
• 1 cup long-grain rice, rinsed
• 1/2 cup olive oil, divided
• 1 large onion, finely chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 cup lemon juice
• 2 cups water or vegetable broth

Instructions

1. In a bowl, combine rice, 1/4 cup olive oil, onion, dill, mint, parsley, salt, pepper, cumin, and allspice. Mix well.
2. Place a grape leaf flat, vein side up, with stem end toward you. Cut off stem if large. Place about 1 tablespoon filling near the stem. Fold sides over, then roll tightly into a cylinder. Repeat with remaining leaves and filling.
3. Line the bottom of a large pot with a few torn grape leaves to prevent sticking. Arrange dolmas seam side down in snug layers.
4. Drizzle remaining 1/4 cup olive oil and lemon juice over dolmas. Add water or broth until just covered. Place a heatproof plate on top to weigh them down.
5. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, until rice is tender and liquid is absorbed.
6. Let cool slightly before serving. Serve warm or at room temperature with lemon wedges.

Tips

• For a vegetarian version, use vegetable broth and omit any meat additions.
• Leftover dolmas can be refrigerated for up to 5 days; they taste even better the next day.
• To freeze, arrange cooled dolmas in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.

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