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Dolmades (Stuffed Grape Leaves)

Greek stuffed grape leaves filled with savory rice, fresh herbs, and bright lemon that creates a dish that works equally well as an appetizer, side dish, or light main course. These tender, tangy parcels deliver comfort food that feels fancy enough for company but simple enough for a weeknight dinner.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 24 dolmades
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 cup long-grain white rice uncooked
  • 1 medium onion finely diced
  • 1/4 cup fresh dill chopped
  • 2 tablespoons fresh mint chopped
  • 1 tablespoon fresh parsley chopped
  • 3 tablespoons olive oil divided
  • 1/2 cup vegetable broth or water
  • Salt and black pepper to taste
For Assembly and Cooking
  • 1 jar 16 ounces preserved grape leaves, about 40 to 50 leaves
  • 2 tablespoons olive oil
  • 2 cups vegetable broth or water
  • 2 tablespoons fresh lemon juice
  • Salt to taste

Equipment

  • Large pot (at least 5-quart capacity)
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Measuring cups and spoons
  • Wooden spoon
  • Paper towels
  • Steamer basket or metal colander

Method
 

  1. Remove the grape leaves from the jar and gently rinse them under cool water to remove any salty brine. Lay them out on paper towels to dry completely, which prevents them from tearing when you roll them.
  2. Heat 2 tablespoons of olive oil in a small mixing bowl or pot. Add the diced onion and sauté over medium heat for about 2 minutes until it softens and becomes fragrant, but don't let it brown.
  3. Mix the sautéed onion together with the uncooked rice, dill, mint, parsley, 1 tablespoon of olive oil, and the 1/2 cup of vegetable broth in a mixing bowl. Add salt and pepper to taste and stir everything together until well combined.
  4. Place one grape leaf on your cutting board with the shiny side down. Position it so one of the points faces toward you. Place about 1 tablespoon of filling near the center of the leaf, staying closer to the side facing you.
  5. Fold the side of the leaf pointing toward you up and over the filling, then fold in the left and right sides toward the center like you're making a little envelope. Roll the entire packet away from you firmly but gently, keeping the seam on the bottom so it stays sealed during cooking.
  6. Continue rolling dolmades with the remaining filling and grape leaves, placing finished rolls seam-side down on a clean plate or cutting board. You should end up with approximately 24 dolmades depending on leaf size.
  7. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Working carefully, arrange the dolmades seam-side down in concentric circles in the pot, starting at the center and working outward to fit them in a single or double layer.
  8. Pour the 2 cups of vegetable broth and the 2 tablespoons of fresh lemon juice over the dolmades. Add a pinch of salt, then place a heatproof plate or a sheet of parchment paper directly on top of the dolmades to keep them submerged. The liquid should come up to just below the plate. Cover the pot with a lid, reduce heat to low, and simmer for about 40 minutes until the rice is completely tender and the liquid has mostly been absorbed.
  9. Turn off the heat and let the dolmades rest in the pot for 10 minutes, which allows the flavors to settle and makes them easier to remove. Carefully transfer them to a serving plate using a slotted spoon, drizzling any remaining cooking liquid over them.
  10. Serve warm, at room temperature, or chilled depending on your preference.

Notes

Make your filling one day ahead and store it in the refrigerator so all the flavors blend together before you start rolling. Dry your grape leaves thoroughly after rinsing. Keep the filling cool while you roll. Don't skip the protective plate inside the pot. Dolmades can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.