By Candice Walker on September 17, 2024 (Last updated August 27, 2024) This post may contain affiliate links. Read my disclosure policy.
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Dolmas (aka dolmeh) are tender, boiled grape leaves stuffed with a savory herb and rice filling. These bite-size rolls are a labor of love – there are several steps in dolmas-making, but none of them are difficult. My dolmas have a vegetarian filling, but you’ll see versions that include ground meat, too.
The grape leaves function like a wrap and hold the filling inside the parcels, just like cabbage does in holishkes or corn husks do for tamales. Take these dolmas to the next level by baking the dolmas in a tomato sauce (which you can also do with canned dolmas).
🌟 Skip the can and make these Dolmas – Here’s why!
Simple yet flavorful herb and rice filling – This filling has savory sauteed onions, a little bit of tartness and acidity from the lemon juice, and an abundance of fresh, bright herbs. The fluffy rice gives the filling substance and makes dolmas a satisfying meal all by themselves. There’s a pinch of sugar to balance the acidity of the lemon juice.
Foolproof method – My dolmas recipe is thoroughly tested and works perfectly, so you don’t have to worry about any mishaps like undercooked rice or unraveling dolmas.
Customizablefilling – I prefer dolmas with a vegetarian filling, but you can add ground meat. Lean, ground beef, lamb, or ground meat substitute is an excellent addition to the filling and traditional for dolmas. Another stuffed rice dish with meat you’ll enjoy is Dolmeh Felfel.
Use fresh OR dried herbsof your choosing – This recipe works great with dried herbs. Parsley and a little mint is a great combination to try. For another herbaceous rice dish, sabzi polo is a fantastic option.
🧾Ingredients in this recipe
Grape leaves – Use jarred grape leaves or pick your own. If using fresh, I like to pick the leaves when they are young and 5-6 inches in diameter because they are the most tender.
Fresh herbs – My chosen herbs for the filling are parsley, dill, mint, tarragon, chives, all washed and finely chopped. If you have a garden, grab what is growing. If you’re at the grocery store, just grab two kinds like parsley and chives. You can use dried herbs instead and that would work well. Just adjust the total amount to 1/3-1/2 cup.
Yellow onion – Use a large yellow onion or two small ones.
Lemon juice – Try and use freshly squeezed lemon juice.
Flavorless oil – Canola, sunflower, and vegetable oils are all good options.
Salt and black pepper – To season the filling. You can also add some cumin and turmeric.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Before you do anything, prep the rice. Wash the rice 3-5 times in lukewarm water until the water runs clear. Bring a small pot of water to boil, salt the water, and add the rice. Cook until the rice is al dente, drain, and let it cool slightly. Don’t let the rice get mushy.
Fry the onion in two tablespoons of oil over medium/medium-high heat until golden.
Next, season with salt and pepper and add the chopped herbs. Cook them until wilted down. If adding cumin & turmeric, now is the time.
Now, turn the heat off. Add the rice, 1/4 cup of lemon juice, 1 teaspoon of sugar, and season again with salt and pepper. Mix well. Taste, and add more seasoning if necessary.
Remove any remaining stems from vine leaves. If using fresh grape leaves, wash, add hot water and salt, and boil for 1-2 minutes until leaves soften slightly. Drain water and allow it to cool. If using jarred, skip to the next step.
Stack the grape leaves so they overlap and cover the trimmed stem slot.
Next, place 2 tablespoons of the dolmas mixture on top each overlapping grape leaf. Try not to add too much filling and overstuff the parcels.
Wrap the leaves tightly. Fold in the two sides, then roll. Repeat until all the leaves or the entire rice mix is used up.
Add 2 tablespoons of oil to the bottom of a pot and cover it with a layer or two of stuffed grape leaves. Be sure not to leave any cracks.
Pack the dolmas tightly in the pot lined with grape leaves. You can stack them in layers if using a small pot. Be sure to pack them super tight so they do not fall apart when you cook them.
⭐️ Pro Tip ⭐️
You want to wrap the dolmas tightly, but not so tight that they’ll split when cooked. If you don’t pack them tightly, they will float, expand, and fall apart. You don’t want to filling to spill out into the cooking water!
Just barely cover the dolmas with water, cover the pot with a lid, and simmer over low heat for about 30 minutes. Then, add the remaining lemon juice (1/4 cup) and sugar (1 teaspoon), and simmer uncovered for another 5 minutes. Remove from the pot, the dolmas cool down, then plate up and serve.
🏆 Tips for success
Wash and prep your rice – Rice is the main componant of the filling, so it’s worth the time to wash it and cook it until perfectly al dente. Remember, mushy rice means mushy dolmas!
Use fresh grape leaves if you can – This recipe works best with fresh grape leaves, but the jarred grape leaves work, too. They will give a less tender texture. I like to pick the leaves when they are young and 5-6 inches in diameter.
Take time and care with the stuffed grape leaf assembly – Try and pair larger leaves with smaller leaves, with the larger ones on the outside. If they are similar sizes, stagger them or have one face the opposite direction of the other.
Roll the dolmas tightly – This helps keep them together and reduce any filling spillage when they cook.
Place the dolmas seam-side down in the cooking pot and pack them super tight – This keeps the dolmas from unraveling.
🥡 How to store them for maximum freshness
The dolmas are best eaten fresh but will last 3-4 days in the fridge if stored in a sealed container. I like to enjoy them cold after refrigerating.
I have also tested freezing them and it works great. Pack them in a container, then defrost them overnight in the refrigerator. Sometimes it takes 2 days to defrost completely.
🥒 More Persian and Mediterranean Dishes
These vibrant and mouthwatering dishes combine fresh produce, herbs, and spices to create standout recipes.
1/4cupFlavorless oillike canola, vegetable, or sunflower
salt & pepperto taste
cumin & turmericoptional, 1/2 tsp each
1/2cuplemon juicefreshly squeezed
2tspsugar
Instructions
Wash the rice 3-5 times in lukewarm water until the water runs clear. Bring a small pot of water to boil, salt the water as you would pasta water, and add the rice. Cook until the rice is al dente, drain, and let it cool slightly. This takes 5-10 minutes. Don’t let the rice get mushy.
Fry the onion in two tablespoons of oil over medium to medium-high heat until golden. Season with salt and pepper and add the chopped herbs. Cook until wilted, 1-2 minutes. Turn the heat off. Add the rice, 1/4 cup of lemon juice, 1 teaspoon of sugar, and season with salt and pepper. Mix well. Taste, and add seasoning if necessary.
Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
Add 2 tbsp of oil to the bottom of a small to medium pot and cover it with a layer or two of grape leaves to protect the dolmeh from direct heat.
Stack two leaves making sure to cover the trimmed stem slot, place 2 tablespoons of the dolmas mixture on top and wrap the leaves tightly around it as you would a burrito. Fold in the two sides, then roll. Repeat until all leaves or the entire mix is used up.
Pack the dolmeh tightly in the pot lined with grape leaves. You can stack them in layers if using a small pot. If you don’t pack them tightly, they will float in the water, expand, and fall apart.
Just barely cover the dolmas with water, cover the pot with a lid, and simmer over low heat for about 30 minutes. Add the rest of the lemon juice (1/4 cup) and sugar (1 teaspoon) simmer uncovered for another 5 minutes.
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Notes
Leftover rice works great in this recipe. Just skip the rice cooking steps.* This recipe works great with dried herbs. If using dried herbs, use 1/3-1/2 cup. Parsley and a little mint is a great combination. If using fresh herbs and you don’t want to buy to many, grab some parsley and chives.Try and pair larger leaves with smaller leaves, with the larger ones on the outside. If they are similar sizes, stagger them or have one face the opposite direction of the other.Works great with blanched, fresh grape leaves. Also works with jarred grape leaves and they don’t need to be brined, but are a little less tender. I like to pick the leaves when they are young and 5-6 inches in diameter.I have tested freezing them and it works great. Pack them in a container, then defrost them overnight in the refrigerator. Sometimes it takes 2 days to defrost completely.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
