Easy Stuffed Grape Leaves (Dolmas) with Lemon and Herbs
These easy stuffed grape leaves, known as dolmas, are filled with a bright lemon-herb rice and gently simmered until the leaves are tender and the rice is soft.
Using jarred grape leaves takes away most of the work, and the filling comes together quickly on the stovetop. Roll a batch on a lazy Sunday and you’ll have a wonderful appetizer or light meal for the week.
Why These Dolmas Are a Keeper
The filling is floral and fresh, thanks to a generous amount of dill and mint. Lemon juice and good olive oil make the rice glisten and give each bite a subtle tang that balances the earthy leaves.
I love that this recipe is forgiving. You can roll them snugly or a little looser, and as long as you keep the pot gently bubbling with a plate on top, they come out just right. Serve them warm, at room temperature, or straight from the fridge.
Ingredients
- 1 jar (16 oz) grape leaves in brine: look for leaves packed in brine, not vinegar.
- 1 cup medium-grain rice: Calrose or another medium-grain rice gives the ideal tender bite.
- 1 small yellow onion, finely chopped: the onion practically melts into the filling as it cooks.
- 1/4 cup extra virgin olive oil, plus more for drizzling: use a good-quality one, its flavor really comes through.
- 1/3 cup finely chopped fresh dill: fresh dill is key for that classic bright, grassy note.
- 1/3 cup finely chopped fresh mint: mint adds a cool, clean layer that works perfectly with the lemon.
- 1/4 cup fresh lemon juice: from about 1 large lemon.
- 1 tsp salt
- 1 1/2 cups water, plus more as needed
Variations / Substitutions
- Use parsley instead of mint: you end up with a more savory, slightly peppery filling that’s just as lovely.
- Add a handful of pine nuts and currants: stir in 2 tablespoons each for a festive version with little bursts of sweetness and crunch.
- Make them meaty: brown 1/2 pound ground lamb with the onion, then mix into the rice for a heartier dolma.
- Swap the leaves: if you can’t find grape leaves, blanched cabbage leaves work surprisingly well.
If you like these, you might also enjoy our lemon chicken orzo soup.
How to Make Stuffed Grape Leaves (Dolmas)
Step 1: Rinse and Trim the Grape Leaves
Remove the grape leaves from the jar, carefully unroll them, and rinse under cool water for about 1 minute. Pat them dry on a clean kitchen towel, then use scissors to snip off any thick, tough stems at the base.
The leaves should feel soft and pliable after rinsing. If any are especially stiff, drop them in boiling water for 30 seconds, then drain and cool before using.
Step 2: Sauté the Onion and Season the Rice
In a skillet, warm the 1/4 cup olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Remove from the heat.
In a mixing bowl, combine the cooked onion and oil with the 1 cup rice, 1/3 cup dill, 1/3 cup mint, 1/4 cup lemon juice, 1 tsp salt, and 1/2 cup of the water. Stir well and let the mixture sit for 10 minutes so the rice starts to soften and the flavors meld.
The rice will take on a glossy, herb-flecked look as it rests, and the aroma of lemon and onion will fill the kitchen.
Step 3: Roll the Dolmas
Place one grape leaf on your work surface, vein side up and the stem end closest to you. Spoon about 1 tablespoon of filling near the stem end in a compact little line. Fold the bottom of the leaf over the filling, then fold the two sides inward. Roll the leaf tightly away from you, toward the tip, keeping gentle pressure as you go.
As you work, you’ll notice the rolls start to look like neat green cigars. Try to keep them similar in size so they cook evenly. If a leaf tears, overlap a second one and keep rolling.
Step 4: Pack and Simmer the Rolls
Line the bottom of a large, heavy pot with a few reserved grape leaves to prevent sticking. Pack the rolled dolmas, seam side down, in snug, even layers. They should fit in tight enough that they don’t unroll.
Pour the remaining 1 cup water and a generous drizzle of olive oil over the top. Place a heatproof plate or a small lid directly on the dolmas to weigh them down. Bring the liquid to a gentle simmer over low heat, cover the pot, and cook for 45 to 50 minutes.
After about 10 minutes, you’ll hear a quiet bubbling in the pot, and the kitchen will smell deeply savory. Check once or twice toward the end of cooking to make sure the water hasn’t evaporated completely, adding a splash more if it looks dry.
Step 5: Uncover and Serve
Carefully remove the plate and use tongs to lift a few dolmas onto a serving platter. The leaves should be tender and the rice fully cooked. Drizzle the warm dolmas with a little more olive oil and a squeeze of lemon, then scatter a few extra fresh herbs over the top. Serve them warm or at room temperature.
Tips for Rolling and Simmering
- For easier rolling, don’t overfill. About a tablespoon of filling per leaf is plenty, and it leaves room for the rice to expand without bursting.
- If your grape leaves are on the smaller side, simply overlap two leaves, vein side down, to create a larger wrapper.
- A small, clean weight like a ceramic plate or a ramekin is the secret to keeping the dolmas submerged so they don’t unroll during simmering.
- Taste the filling mixture before you start rolling. You can add a pinch more salt or lemon juice right then to brighten things up.
Storing and Reheating Dolmas
- Refrigerate: keep leftover dolmas in a covered container for up to 4 days.
- Reheating: place them in a skillet with a splash of water, cover, and warm over low heat for about 5 minutes, or microwave them briefly.
- Serve Cold: they’re fantastic straight from the fridge, so no reheating is needed if you prefer a cooler bite.
What to Serve with Dolmas
These dolmas are right at home on a meze platter with creamy tzatziki, warm pita, and tangy pickled turnips. They also pair beautifully with a simple Greek salad because the crisp cucumber and tomato cut through the richness of the olive oil. For a main course, serve them alongside grilled chicken or lamb skewers, letting the smoky meat play off the bright lemon flavor.
Frequently Asked Questions
Can I use fresh grape leaves?
Yes, but you’ll need to blanch them in boiling water for 2 to 3 minutes until pliable, then cool and proceed as directed.
Can I freeze stuffed grape leaves?
Absolutely. Cook them completely, cool, then freeze in a single layer on a tray before transferring to a zip-top bag. Reheat from frozen in a covered skillet with a little water.
Can I use brown rice?
I don’t recommend it. Brown rice needs much longer to cook, and the leaves would overcook before the rice is tender. Stick with white rice for the right texture.
Why did my dolmas come out too chewy?
They probably needed a longer simmer or more liquid. Make sure the pot stays at a gentle bubble and the rolls are fully submerged under the plate the whole time.
Ingredients
Method
- Rinse grape leaves under cool water, pat dry, and snip off any thick stems.
- In a skillet, warm the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Remove from heat and stir in the rice, dill, mint, lemon juice, salt, and 1/2 cup of the water. Let the mixture rest for 10 minutes.
- Place a grape leaf on your work surface, vein side up. Place about 1 tablespoon of filling near the stem end, fold the bottom over the filling, fold in the sides, and roll tightly toward the tip. Repeat with remaining leaves and filling.
- Line the bottom of a large pot with a few extra grape leaves. Pack the rolled dolmas, seam side down, in snug layers. Pour the remaining 1 cup water and a drizzle of olive oil over the top. Place a heatproof plate on top to keep them submerged. Bring to a gentle simmer over low heat, cover, and cook for 45 to 50 minutes, until the rice is tender.
- Remove the plate, transfer the dolmas to a serving platter, and drizzle with a little more olive oil and lemon juice. Serve warm or at room temperature.