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Dolmades (Greek Stuffed Grape Leaves)

Sarah
These dolmades (Greek stuffed grape leaves) are a classic Mediterranean appetizer made with tender grape leaves filled with herbed rice, lemon juice, and olive oil. This authentic and easy dolmades recipe is fresh, tangy, and perfect as a healthy vegetarian dish or part of a mezze platter.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 jar about 16 oz grape leaves, drained and rinsed
  • 1 cup uncooked white rice
  • 1 small onion finely chopped
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups vegetable broth or water
  • Optional: lemon slices
  • Optional: yogurt for serving

Instructions
 

  • Rinse grape leaves and trim stems if needed.
  • In a bowl, mix rice, onion, olive oil, lemon juice, herbs, garlic, salt, and pepper.
  • Lay a grape leaf flat, shiny side down.
  • Add about 1 tablespoon filling near the stem.
  • Fold sides inward and roll tightly.
  • Line a pot with extra grape leaves.
  • Arrange dolmades seam-side down in layers.
  • Pour broth over until just covered.
  • Place a plate on top to keep them secure.
  • Cover and simmer on low for 35–40 minutes.
  • Let cool slightly and serve.

Notes

  • Do not overfill since rice expands أثناء cooking.
  • Roll tightly to keep shape intact.
  • Use a plate to prevent unrolling.
  • Flavor improves after resting.