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. This makes them super easy to eat by hand, as well.
🌟 Skip the can and make these Dolmas – Here’s why!
🧾Ingredients in this recipe
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.
⭐️ 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!
🏆 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.
Dolmas – Stuffed Grape Leaves
Print Recipe SaveIngredients
- 250 grams grape leaves fresh or see notes to prepare your own
- 150 grams basmati rice long-grain, 3/4 cup
- 50 grams fresh herbs like parsley, dill, mint, tarragon, chives, washed and finely chopped*
- 1 large yellow onion
- 1/4 cup Flavorless oil like canola, vegetable, or sunflower
- salt & pepper to taste
- cumin & turmeric optional, 1/2 tsp each
- 1/2 cup lemon juice freshly squeezed
- 2 tsp sugar
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 dolmas 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 dolmas 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.