Name: Best Stuffed Grape Leaves (Dolmas)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 60 grape leaves (jarred, rinsed, drained); 1 cup long-grain white rice (soaked and drained); ½ pound ground beef or lamb; 1 cup fresh parsley, finely chopped; ½ cup fresh dill, finely chopped; ¼ cup fresh mint, finely chopped; 1 medium onion, finely chopped; 3 tablespoons olive oil (plus more for drizzling); 1½ teaspoons salt; 1 teaspoon ground allspice; ½ teaspoon ground cumin; ½ teaspoon black pepper; Juice of 2 lemons (plus extra for serving); 3 cups chicken or vegetable broth

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A rich, Mediterranean-inspired dish where grape leaves are lovingly stuffed with a savory blend of meat, rice, fresh herbs, and warm spices, then gently simmered in a bright, lemon-infused broth—creating tender, flavorful rolls.

Why You’ll Love This Recipe

Bursting with flavor: Combines warm spices like allspice and cumin with lush herbs—parsley, dill, and mint—for a fragrant filling.
Versatile and satisfying: Enjoy as an appetizer, a light main, or part of a meze spread. Pairs perfectly with tzatziki, Greek salad, or tabouli.
Make-ahead friendly: The rolls deepen in flavor over time, making this ideal for prepping in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

60 grape leaves (jarred, rinsed, drained)
1 cup long-grain white rice (soaked and drained)
½ pound ground beef (or lamb)
1 cup fresh parsley (finely chopped)
½ cup fresh dill (finely chopped)
¼ cup fresh mint (finely chopped)
1 medium onion (finely chopped)
3 tablespoons olive oil (plus more for drizzling)
1 ½ teaspoons salt
1 teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon black pepper
Juice of 2 lemons (plus extra for serving)
3 cups chicken or vegetable broth

Directions

Prepare the grape leaves by rinsing and draining them.
Soak the rice in water for 20 minutes, then drain well.
In a skillet, sauté the onion in olive oil until softened. Add ground beef, allspice, cumin, salt, and pepper. Cook until the meat is browned.
Remove from heat and let cool slightly. Add rice, parsley, dill, mint, and a drizzle of olive oil. Mix well.
Lay a grape leaf vein-side up. Place about 1 tablespoon of filling near the base, fold sides in, and roll tightly. Repeat with remaining leaves and filling.
Arrange rolls seam-side down in a pot. Add broth, lemon juice, and a drizzle of olive oil. Place a small heatproof plate over the rolls to keep them from opening.
Cover and simmer over low heat for 45–60 minutes, until rice is cooked and leaves are tender.
Let rest 15 minutes before serving.

Servings And Timing

Servings: Around 60 stuffed grape leaves
Prep time: 60 minutes
Cook time: 45–60 minutes
Rest time: 15 minutes

Variations

Vegetarian: Omit the meat and add more rice, onion, and herbs.
Cypriot style: Use a mix of beef and pork with a tomato-cinnamon broth.
Egyptian style: Layer sliced tomatoes or onions at the bottom of the pot before adding dolmas.
Lemon lovers: Increase lemon juice for extra tang.
Spicy twist: Add chili flakes or cayenne to the filling.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: Place cooled dolmas on a tray, freeze until solid, then store in freezer bags for up to 3 months.
Reheating: Steam gently, simmer in a little broth, or microwave covered until heated through.

FAQs

1. How do I soften brined grape leaves?

Rinse well under cold water to remove brine, then drain. Fresh leaves should be blanched in boiling water for 1–2 minutes.

2. Can I make these gluten-free?

Yes—just ensure you use rice only and that your broth is gluten-free.

3. What rice works best?

Long-grain white rice is ideal; soaking before use helps create a tender filling.

4. Can I roll them in advance?

Yes, assemble a day ahead and refrigerate until ready to cook.

5. How do I keep them from opening during cooking?

Pack tightly in the pot and place a plate on top while simmering.

6. Can I use only lemon juice instead of broth?

Yes, mix lemon juice with water and olive oil for a bright cooking liquid.

7. Are dolmas healthy?

Yes—they are rich in protein, herbs, and nutrients from grape leaves.

8. Should they be served warm or cold?

They can be served both ways—warm is comforting, cold is refreshing.

9. What does “yalanchi” mean?

It refers to vegetarian dolmas with no meat.

10. Do they freeze well?

Yes—freeze in single layers, thaw, and reheat gently before serving.

Conclusion

Stuffed grape leaves are a true Mediterranean classic, bringing together aromatic herbs, delicate spices, and tender rice in a beautiful bite-sized roll. Whether served warm for comfort or chilled for freshness, this recipe is a delicious way to enjoy tradition at your table. Perfect for gatherings, meze spreads, or a cozy homemade meal.