Stuffed Grape Leaves – Mediterranean Dolma
Stuffed grape leaves, or Dolma, is a traditional dish that brings together the bold flavors of lemon, herbs, and rice, wrapped in tender grape leaves. This delicious Mediterranean and Middle Eastern favorite is packed with fragrant herbs like dill and mint, and a hint of olive oil for a smooth, rich finish. A perfect appetizer or side dish, these little rolls are light, tangy, and satisfying. They can be served hot or cold, making them a versatile option for any meal or gathering.
Ingredients
- 1 jar (16 oz) grape leaves in brine, rinsed and drained
- 1 cup long-grain white rice, rinsed
- 1 large onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts (optional)
- 1/2 cup olive oil, divided
- 1/4 cup lemon juice (plus more for serving)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups water or vegetable broth
Directions
Prepare the grape leaves. If using jarred grape leaves, remove them from the jar and rinse them well under cold water to remove excess brine. Set them aside on a towel to drain.
Cook the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft. Stir in the rice, pine nuts (if using), salt, and pepper. Cook for another 2-3 minutes until the rice is lightly toasted. Remove from heat and stir in the fresh herbs—dill, mint, and parsley.
Fill the grape leaves. Lay a grape leaf flat, vein side up. Place about 1 tablespoon of the rice filling near the stem end of the leaf. Fold the sides over the filling, then roll tightly from the stem end to the tip, making a neat little bundle. Repeat with the remaining leaves and filling.
Arrange and cook. Line the bottom of a large pot with a few grape leaves (to prevent sticking). Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in layers. Drizzle the remaining olive oil and lemon juice over the top. Add water or broth to just cover the grape leaves.
Cook. Place a small plate on top of the grape leaves to keep them from floating. Cover the pot with a lid and simmer gently on low heat for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from heat and let cool for 15 minutes.
Serve the stuffed grape leaves warm or at room temperature with an extra drizzle of lemon juice and olive oil. Enjoy!
Recipe tips
For extra flavor, try adding a bit of ground allspice or cinnamon to the rice filling. You can also stuff the grape leaves with a meat and rice mixture if you prefer a heartier dish. If the grape leaves are too salty, soak them in hot water for 10 minutes to remove some of the brine before rinsing. Use vegetable broth instead of water for a richer flavor.
Nutrition Facts (per serving)
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