Stuffed Grape Leaves with Rice and Herbs (Dolmades)

Name: Stuffed Grape Leaves with Rice and Herbs (Dolmades)
Prep time: 58 min
Cook time: 1 h 3 min
Total time: 2 h 1 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 jar (16 oz) (454 g) jarred grape leaves in brine, drained; leaves separated gently; 8 cups (1900 ml) boiling water, freshly boiled, for soaking the leaves; ⅓ cup (80 ml) extra-virgin olive oil; 2 medium (about 10 oz total) (300 g) yellow onions, peeled and very finely chopped (about ¼-inch / 6 mm pieces); 4 whole (60 g) scallions, white and green parts thinly sliced; 1 cup (200 g) medium-grain white rice, rinsed in a strainer under cold water until the water runs mostly clear, then well drained; ½ cup (25 g) fresh dill, fronds finely chopped, thick stems discarded; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (6 g) fresh mint leaves, finely chopped; 1 tsp (2 g) lemon zest, finely grated from 1 lemon, before juicing; 2 tbsp (30 ml) fresh lemon juice; 1 tsp (6 g) kosher salt, Diamond Crystal; use ¾ tsp (4 g) if using fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 2 cups (480 ml) water, hot from the tap; ¼ cup (60 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; 2 tbsp (30 ml) extra-virgin olive oil, for drizzling at the end; 1 whole (100 g) lemon, cut into 8 wedges, for serving (optional)

From the MyKitchenBank Kitchen

Tender grape leaves wrapped around a lemony, dill-and-mint rice filling, then gently simmered in olive oil and lemon juice. Served cold, these vegetarian Greek dolmades are an ideal make-ahead party snack.

Prep: 58 min
Cook: 1 hr 3 min
Wait: 2 hr 40 min
Total: 4 hr 41 min
Makes: About 40 dolmades (serves 8 as an appetizer)

Jump to recipe ♡ Save

Ingredients

8 servings

For the dolmades
1 jar (16 oz) (454 g) jarred grape leaves in brine, drained; leaves separated gently
8 cups (1900 ml) boiling water, freshly boiled, for soaking the leaves
For the filling
⅓ cup (80 ml) extra-virgin olive oil
2 medium (about 10 oz total) (300 g) yellow onions, peeled and very finely chopped (about ¼-inch / 6 mm pieces)
4 whole (60 g) scallions, white and green parts thinly sliced
1 cup (200 g) medium-grain white rice, rinsed in a strainer under cold water until the water runs mostly clear, then well drained
½ cup (25 g) fresh dill, fronds finely chopped, thick stems discarded
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (6 g) fresh mint leaves, finely chopped
1 tsp (2 g) lemon zest, finely grated from 1 lemon, before juicing
2 tbsp (30 ml) fresh lemon juice
1 tsp (6 g) kosher salt, Diamond Crystal; use ¾ tsp (4 g) if using fine sea salt
½ tsp (1 g) black pepper, freshly ground
For simmering and serving
2 cups (480 ml) water, hot from the tap
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) extra-virgin olive oil, for drizzling at the end
1 whole (100 g) lemon, cut into 8 wedges, for serving (optional)

Equipment (8)

Large heatproof bowl (for soaking the leaves)
Large skillet or sauté pan, 11-inch (28 cm)
Heavy-bottomed pot with lid, 10-inch (25 cm) wide and at least 3 inches (8 cm) deep
Heatproof plate that fits inside the pot, about 8 to 9 inches (20 to 23 cm) across
Fine-mesh strainer
Cutting board and chef's knife
Microplane or fine grater
Serving platter

Steps

Before you start

You need about 3 lemons in total: 1 for zest, about 2 for juice (90 ml / ⅓ cup plus 2 tbsp is enough), and 1 more for serving wedges if you like.
Jarred grape leaves are packed in salty brine and the jar usually holds 50 to 60 leaves. You'll roll about 40 and use the rest to line the pot and patch tears.
Allow about 4½ hours in total. The dolmades must simmer, cool in the pot, and chill for at least 2 hours before serving, so they're best made the day before a party.
Use medium-grain rice (such as Calrose or Greek rice). Long-grain rice stays separate and can burst the leaves, and it doesn't give the traditional tender texture.

1
Soak the leaves
- Unroll the grape leaves from the jar and drop them into a large heatproof bowl.
- Pour the 8 cups (1.9 L) of freshly boiled water over them and press them under the water.
- Let them soak for 10 minutes to wash out the brine and soften them.
- Drain in a colander, then rinse under cold water and drain again.
- Gently peel the leaves apart and set aside any torn ones.
- Trim off any hard stems with scissors or a knife.
+ Show details− Hide details
Ready when: Leaves are pliable, bend without cracking, and taste only mildly salty
Tip: Taste a small piece. If it's still very salty, soak in fresh hot water for another 5 minutes.
2
Chop herbs and aromatics
- Finely chop the onions, slice the scallions, and chop the dill, parsley, and mint.
- Grate the zest from 1 lemon, then juice the lemons.
- Measure 2 tbsp (30 ml) of juice for the filling and ¼ cup (60 ml) for the pot.
- Rinse the rice in a fine-mesh strainer under cold running water for about 1 minute, then drain well.
+ Show details− Hide details
Ready when: Onions are in tiny, even pieces so they cook quickly and don't poke through the leaves
Tip: Chop the onion small. Large pieces tear the leaves when you roll.
3
Soften the onions
- Heat the ⅓ cup (80 ml) olive oil in a large skillet over medium heat.
- Add the chopped onions and a pinch of the salt.
- Cook, stirring often, for 8 minutes.
+ Show details− Hide details
Ready when: Onions are soft, translucent, and pale gold with no browning
Tip: Reduce the heat if the onions start to brown. Browned onions will make the filling taste heavy.
4
Make the rice filling
- Add the scallions and drained rice to the onions.
- Stir over medium-low heat for 2 minutes to coat the rice in oil.
- Remove from the heat.
- Stir in the dill, parsley, mint, lemon zest, 2 tbsp lemon juice, the remaining salt, and the pepper.
- Let the filling cool for 10 minutes while you set up the pot, so it's comfortable to handle.
- The rice is still raw and will finish cooking inside the leaves.
+ Show details− Hide details
Ready when: Rice grains look glossy and slightly opaque at the edges; the mixture smells strongly of herbs and lemon
Tip: Taste a pinch of the filling (the raw rice is safe to taste in a tiny amount, but mainly check the salt and lemon). It should taste slightly over-seasoned, because the rice will absorb flavor and mellow as it cooks.
5
Line the pot
- Choose 8 to 10 of the torn or smallest leaves and lay them flat in the bottom of the 10-inch (25 cm) pot, overlapping so no metal shows.
- This protects the dolmades from scorching.
- Keep the best 40 leaves for rolling.
+ Show details− Hide details
Ready when: Bottom of the pot is fully covered with leaves
6
Roll the dolmades
- Place a leaf shiny side down on your work surface, with the stem end toward you and the veins facing up.
- Spoon about 2 level tsp (10 ml) of filling near the stem end.
- Fold the stem end up over the filling, fold in both sides, then roll up snugly but loosely toward the tip, like a tiny burrito.
- Leave a little room, since the rice will swell to about 3 times its volume.
- Pack the rolls seam-side down in the lined pot in tight, snug rows.
- When the first layer is full, start a second layer on top, in the opposite direction.
- Use a large leaf for the biggest rolls and fill small leaves less.
+ Show details− Hide details
Ready when: Each roll is a neat, firm cylinder about 2 inches (5 cm) long and about as thick as a finger; you'll get about 40
Tip: Overstuffed or tightly rolled dolmades burst as the rice swells. A slightly loose roll is correct.
7
Add liquid and weigh down
- Whisk together the 2 cups (480 ml) hot water, ¼ cup (60 ml) lemon juice, and ¼ cup (60 ml) olive oil.
- Pour over the dolmades.
- The liquid should come about halfway up the rolls.
- Cover the top layer with any remaining leaves.
- Set the heatproof plate upside down directly on the dolmades to hold them in place.
- Cover the pot with its lid and bring to a gentle simmer over medium-high heat, about 5 minutes.
+ Show details− Hide details
Ready when: Small bubbles break at the edges of the pot and you hear a soft simmer
Tip: The plate keeps the rolls from floating and unrolling. Don't skip it.
8
Simmer gently
- Reduce the heat to low.
- Keep the pot covered and simmer for 45 minutes without stirring.
- Check once after 30 minutes.
- If the pot looks dry, add ¼ cup (60 ml) hot water at the edge.
- After 45 minutes, carefully lift out one dolmade, let it cool for 1 minute, and bite into it.
+ Show details− Hide details
Ready when: Rice is fully tender with no hard center, leaves are soft and olive-green, and most of the liquid has been absorbed
Tip: If the rice is still firm, add ¼ cup (60 ml) hot water and simmer 10 minutes more.
9
Cool in the pot
- Turn off the heat and leave the plate and lid on.
- Let the dolmades cool in the pot for 30 minutes.
- They'll finish absorbing the liquid and firm up, making them easy to lift out without tearing.
+ Show details− Hide details
Ready when: Pot is just warm to the touch and the rolls feel firm
Tip: Don't remove the plate while hot. The rolls are fragile until they cool.
10
Chill and serve
- Lift the dolmades out with a spoon and arrange on a platter or in a container in a single layer.
- Drizzle with the 2 tbsp (30 ml) olive oil, cover, and refrigerate for at least 2 hours.
- Serve cold or at cool room temperature, with lemon wedges for squeezing.
+ Show details− Hide details
Ready when: Dolmades are cold, firm, and glossy
Tip: For best flavor, take them out of the fridge 15 minutes before serving so the olive oil loosens up.

Good to know

Tips

Roll a test dolmade first. Cook it in a small pot, or check at the 30-minute mark, to confirm the amount of filling and the seasoning before you commit the whole batch.
Tear the stem and thick veins off large, tough leaves. Use two small overlapping leaves for a patched roll.
Pack the rolls tightly in the pot. Gaps let them shift and unroll while simmering.
A squeeze of fresh lemon and a drizzle of good olive oil just before serving brightens the flavor.

Make ahead

Dolmades taste best made 1 day ahead. After chilling, cover and refrigerate overnight; they keep well for up to 4 days. Drizzle with fresh olive oil and a squeeze of lemon just before serving.

Storage & reheating

Room temperature: up to 2 hours for serving. Fridge: store in a single layer or tightly packed in an airtight container, drizzled with a little olive oil, for up to 4 days. Freezer: freeze on a tray, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge. Serve cold or at room temperature; they don't need reheating.

Substitutions

jarred grape leaves in brine → fresh grape leaves, blanched. Blanch fresh, unsprayed leaves in boiling water for 1 minute, then cool in cold water. Trim the stems before rolling.
medium-grain white rice → short-grain white rice. Arborio or sushi rice also works. Do not use long-grain, basmati, or converted rice.
fresh mint leaves → extra fresh dill. Use 2 tbsp more chopped dill if you don't have mint. The flavor will be slightly less bright.
scallions → extra finely chopped onion. Use ¼ cup (40 g) more chopped onion and cook it for the same time.