Appetizers & Starters > International Appetizers > Mediterranean Starters > Dolmas

Traditional Dolmas (Stuffed Grape Leaves)

Embark on a culinary journey to the Mediterranean with this authentic Dolmas recipe. Tender grape leaves are carefully stuffed with a flavorful mixture of rice, herbs, and spices, then gently simmered to perfection. A true taste of the Mediterranean!

Prep Time
45 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 50-60 leaves Grape leaves (fresh or brined)
  • 1 cup Short-grain rice
  • 1 Onion
  • 1/2 cup, chopped Fresh mint
  • 1/2 cup, chopped Fresh dill
  • 1/4 cup Pine nuts
  • 1/4 cup Currants or raisins
  • 1/2 cup Olive oil
  • 1/4 cup Lemon juice
  • 2 cups Water
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Preparing the Grape Leaves

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they become pliable. If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt. Gently pat the leaves dry.

Making the Filling

In a large bowl, combine the rice, chopped onion, mint, dill, pine nuts, currants or raisins, olive oil, lemon juice, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Stuffing the Grape Leaves

Lay a grape leaf flat on a clean surface, vein-side up. Place a small amount (about 1-2 teaspoons) of the filling in the center of the leaf near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, forming a small cylinder.

Cooking the Dolmas

Arrange the stuffed grape leaves tightly in a single layer in a large pot. Pour the water over the dolmas, ensuring they are almost covered. Place a heatproof plate on top of the dolmas to prevent them from unraveling during cooking. Bring the water to a simmer over medium heat, then reduce the heat to low, cover the pot, and cook for about 60 minutes, or until the rice is tender and the grape leaves are cooked through. Check occasionally and add more water if needed.

Serving the Dolmas

Let the dolmas cool slightly in the pot before serving. They can be served warm, at room temperature, or chilled. Serve with a dollop of Greek yogurt or a squeeze of fresh lemon juice.

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FAQ

  • Can I use different herbs in the filling?

    Yes, feel free to experiment with other herbs such as parsley, oregano, or thyme to create your own unique flavor profile.

  • Can I freeze dolmas?

    Yes, you can freeze cooked dolmas. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen dolmas to a freezer-safe container or bag. To reheat, thaw them in the refrigerator overnight and then warm them gently in a pot with a little water or steam them.