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Stuffed Grape Leaves (Dolmas)

Tender, flavorful stuffed grape leaves filled with herbed rice, pine nuts, and currants. These Mediterranean dolmas deliver an elegant combination of tangy, earthy, and bright flavors wrapped in silky grape leaves. Perfect for appetizers or mezze platters, they taste even better the next day.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings (approximately 40 rolls)
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean, Middle Eastern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Grape Leaves
  • 1 jar 16 ounces grape leaves in brine, about 50 leaves
For the Filling
  • 1 cup long grain white rice uncooked
  • 1 large yellow onion finely diced
  • 1/2 cup fresh dill chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh parsley chopped
  • 1/3 cup extra virgin olive oil divided
  • 3 green onions thinly sliced
  • 3 tablespoons pine nuts toasted
  • 1/4 cup currants or raisins
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon allspice
For the Cooking Liquid
  • 2 cups vegetable broth or water
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons extra virgin olive oil

Equipment

  • Large pot with tight fitting lid
  • Medium saucepan
  • Large mixing bowl
  • Colander
  • Sharp knife and cutting board
  • Wooden spoon
  • Heat safe plate that fits inside the pot
  • Citrus juicer or reamer
  • Measuring cups and spoons

Method
 

  1. Remove the grape leaves from the jar and carefully unroll them. Rinse each leaf under cold running water to remove excess brine, then soak them in a bowl of warm water for 20 minutes. Pat the leaves dry with paper towels and trim any tough stems with scissors.
  2. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally to prevent browning.
  3. Transfer the cooked onions to a large mixing bowl and let them cool for 5 minutes. Add the uncooked rice, fresh dill, mint, parsley, green onions, toasted pine nuts, currants, remaining olive oil, salt, pepper, and allspice. Mix everything together until well combined.
  4. Lay a grape leaf flat on your work surface with the smooth side facing down and the rough, veiny side facing up. Position the leaf with the stem end closest to you. Set aside any torn or very small leaves to line the pot later.
  5. Place about 1 tablespoon of filling in a horizontal line near the stem end of the leaf. Fold the bottom of the leaf up over the filling, then fold in both sides toward the center. Roll the leaf away from you, tucking tightly as you go, like rolling a tiny burrito.
  6. Line the bottom of a large pot with the torn or extra grape leaves. Arrange the rolled grape leaves seam side down in tight concentric circles. Stack additional layers on top, keeping them snug so they hold their shape during cooking.
  7. Combine the vegetable broth, lemon juice, and 2 tablespoons of olive oil in a measuring cup. Pour this mixture gently over the arranged grape leaves. Place a heat safe plate directly on top of the rolls to weigh them down.
  8. Bring the liquid to a boil over medium high heat, then immediately reduce to a low simmer. Cover the pot with a tight fitting lid and cook for 45 to 55 minutes. Check doneness by cutting one roll in half to ensure the rice is fully cooked and tender.
  9. Remove the pot from heat and let the grape leaves rest, still covered, for 15 minutes. Carefully transfer the rolls to a serving platter using a slotted spoon. Drizzle with additional olive oil and serve with lemon wedges and yogurt sauce on the side.

Notes

For the most flavorful stuffed grape leaves, make them a day ahead and refrigerate overnight. The tangy, herby flavors intensify beautifully as they rest. Do not overfill the leaves as the rice expands significantly during cooking. Store refrigerated for up to one week or freeze for up to three months. These taste wonderful warm, at room temperature, or chilled straight from the refrigerator.