Rice-stuffed grape leaves with herbs and lemon
Dolma
Prep Time
45 min
Cook Time
50 min
Total Time
1 hr 35 min
Servings
6
30 dolma
Difficulty
Advanced
Cost
Moderate
$$
Recipe at a Glance
Tender grape leaves rolled around a fragrant filling of herbed rice, pine nuts, and currants, simmered in olive oil and lemon. These elegant morsels are a Mediterranean classic.
Cuisine: Various
Category: Side Dish, Appetizer
Difficulty: Hard
Cost: $$
Dietary: Vegan, Gluten-Free
Sarah Chen
(Updated )
Dolma is a labor of love—each grape leaf is carefully wrapped around a seasoned rice filling and gently simmered until tender. The olive oil and lemon braising liquid becomes a silky sauce.
Ingredients
- 1 jar (16 oz) grape leaves, rinsed and drained
- 1 cup short-grain rice, soaked 30 minutes
- 1/4 cup pine nuts, toasted
- 1/4 cup currants or raisins
- 1/2 cup each: fresh dill, mint, and parsley, chopped
- 1/4 cup olive oil and juice of 2 lemons
Instructions
- 1
Mix drained rice with herbs, pine nuts, currants, 2 tbsp olive oil, half the lemon juice, salt, and pepper.
- 2
Place a grape leaf flat, vein-side up. Add 1 tbsp filling near the stem. Fold sides in, then roll tightly toward the tip.
- 3
Line a pot with torn or imperfect leaves. Arrange dolma seam-side down in tight, snug layers.
- 4
Pour remaining olive oil, lemon juice, and 1 cup water over the dolma. Place a plate on top to weigh them down.
- 5
Cover and simmer on very low heat for 45-50 minutes until rice is tender. Cool in the pot. Serve at room temperature.
Substitutions
Grape leavesSwiss chard or cabbage leaves
Larger leaves that work well for rolling
Pine nutsToasted walnuts
Slightly different flavor but equally delicious
Tips & Storage
Pro Tips
Don't overfill—the rice expands as it cooks. A tablespoon is plenty.
Weigh the dolma down with a plate to keep them from unrolling.
Storage
Refrigerate for up to 5 days. Flavors improve after a day.
Reheating
Serve cold or at room temperature. They're best not reheated.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories180
Protein3g
Carbohydrates9g
Fat24g
Fiber320mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh grape leaves?
- Yes, blanch them in boiling water for 30 seconds to soften before rolling.
- Why are mine falling apart?
- Roll more tightly, use less filling, and don't skip the plate weight.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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