Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (16 oz) jar grape leaves in brine (about 60 leaves)
- 1 cup (200 g) short‑grain rice, rinsed
- 1 large yellow onion, finely diced; 4 scallions, thinly sliced
- 1/4 cup (35 g) pine nuts, toasted
- 1/2 cup chopped parsley; 1/3 cup dill; 1/4 cup mint
- 1 tsp lemon zest; 4 tbsp extra‑virgin olive oil (filling)
- 1 3/4 cups low‑sodium vegetable broth, 1/2 cup lemon juice, 3 tbsp olive oil (braise)
- 1 1/2 tsp kosher salt + 1 tsp (divided), 1/2 tsp black pepper, 1/2 tsp allspice (optional)
- 1 cup Greek yogurt, 1 small garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, salt
- Lemon wedges, extra herbs, pinch of sumac (optional)
Do This
- 1. Rinse grape leaves to remove brine; soak 10 minutes in warm water, drain, and trim tough stems.
- 2. Rinse rice until water runs clear; drain well. Toast pine nuts. Sauté onion and scallions in 4 tbsp oil until soft.
- 3. Stir in rice, pine nuts, lemon zest, herbs, salt, pepper, and allspice; remove from heat to cool slightly.
- 4. Roll: Place 2–3 tsp filling on leaf (vein side up). Fold bottom over, tuck sides, roll tight. Repeat.
- 5. Line pot with torn leaves. Pack dolmas seam‑side down in snug layers.
- 6. Mix broth, lemon juice, 3 tbsp oil, 1 tsp salt; pour to come 2/3–3/4 up the top layer. Weight with a small plate.
- 7. Simmer gently 45–55 minutes. Rest 20 minutes. Serve at room temp with lemon wedges and garlicky yogurt.
Why You’ll Love This Recipe
- Classic Eastern Mediterranean flavor: bright lemon, soft herbed rice, and silky grape leaves.
- Make-ahead friendly: tastes even better after resting, perfect for mezze or picnics.
- Balanced and satisfying: pine nuts add richness and texture without making it heavy.
- Beautiful to serve: glossy green rolls with a creamy garlic yogurt and sunny lemon wedges.
Grocery List
- Produce: 1 large yellow onion, 4 scallions, 1 bunch parsley, 1 small bunch dill, 1 small bunch mint, 4–5 lemons, 2–3 garlic cloves
- Dairy: 1 container full‑fat Greek yogurt (at least 1 cup)
- Pantry: 1 jar grape leaves in brine (16 oz), short‑grain rice, pine nuts, extra‑virgin olive oil, low‑sodium vegetable broth, kosher salt, black pepper, ground allspice (optional), sumac (optional), granulated sugar (optional)
Full Ingredients
For the Dolma Filling
- 1 (16 oz) jar grape leaves in brine (about 60 leaves; you will use ~40 for rolling and a few to line the pot)
- 1 cup (200 g) short‑grain or medium‑grain rice, rinsed very well and drained
- 1 large yellow onion (about 275 g), finely diced
- 4 scallions, thinly sliced
- 1/4 cup (35 g) pine nuts, lightly toasted
- 1/2 cup (25 g) finely chopped flat‑leaf parsley
- 1/3 cup (15 g) finely chopped fresh dill
- 1/4 cup (10 g) finely chopped fresh mint
- 1 tsp finely grated lemon zest
- 1/4 tsp ground allspice (up to 1/2 tsp if you like it more aromatic; optional)
- 4 tbsp extra‑virgin olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Pot & Braising Liquid
- 2–3 extra grape leaves (torn) to line the pot
- 1 3/4 cups (420 ml) low‑sodium vegetable broth or water
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 3 tbsp extra‑virgin olive oil
- 1 tsp kosher salt
- 1 tsp granulated sugar (optional, balances acidity)
- 2 garlic cloves, lightly crushed
Garlicky Lemon Yogurt
- 1 cup (240 g) full‑fat Greek yogurt
- 1 small garlic clove, very finely grated
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra‑virgin olive oil
- 1/4 tsp kosher salt
- 1–2 tbsp cold water, as needed to loosen
- Pinch of ground sumac (optional)
To Serve
- Lemon wedges
- Extra dill and mint leaves for garnish
Step-by-Step Instructions
Step 1: Prepare the grape leaves and rice
Carefully remove grape leaves from the jar. Rinse under cool water to remove excess brine, then soak in a bowl of warm water for 10 minutes. Drain well and stack on a plate. Trim any tough stems with kitchen scissors. Rinse the rice in several changes of cold water until it runs mostly clear; drain thoroughly.
Step 2: Sauté aromatics and build the filling
Warm 4 tbsp olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt; cook, stirring, until translucent and sweet, 6–8 minutes. Stir in the sliced scallions and cook 1 minute. Add the drained rice and toast, stirring, for 1 minute to coat the grains in oil. Remove from heat and fold in the toasted pine nuts, parsley, dill, mint, lemon zest, allspice (if using), 1 1/2 tsp salt, and 1/2 tsp pepper. Let the mixture cool until just warm; it will finish cooking inside the leaves.
Step 3: Mix the garlicky yogurt
In a small bowl, whisk together the yogurt, grated garlic, lemon juice, olive oil, and 1/4 tsp salt. Add 1–2 tbsp cold water to reach a spoonable, silky consistency. Cover and refrigerate until serving.
Step 4: Roll the dolmas
Set a grape leaf on your work surface, vein side up and tip pointing away. Place 2–3 tsp of filling (about a heaped teaspoon for small leaves, up to 1 tbsp for larger leaves) near the base. Fold the bottom up over the filling, tuck in the sides snugly, then roll firmly into a tight cylinder, similar to a small cigar. Do not overfill; the rice will expand. Repeat with remaining leaves and filling, keeping rolled dolmas seam‑side down on a tray.
Step 5: Pack the pot
Line the bottom of a wide, heavy pot (20–24 cm) with a few torn grape leaves to prevent sticking. Arrange dolmas seam‑side down in concentric circles, snug but not crushed. When the base is full, build a second layer on top, alternating the direction of the rolls to stabilize them.
Step 6: Add braising liquid and weight
Whisk together the broth, lemon juice, 3 tbsp olive oil, 1 tsp salt, sugar (if using), and crushed garlic. Pour over the dolmas; the liquid should come about 2/3 to 3/4 of the way up the top layer. Add a little extra water if needed. Place a small heatproof plate directly on top of the dolmas to keep them from floating and unraveling, then cover the pot with a lid.
Step 7: Gentle simmer, rest, and serve
Bring to a gentle simmer over medium heat, then reduce to low and cook 45–55 minutes, maintaining a very gentle bubble. If the pot dries too quickly, add 2–3 tbsp hot water. The dolmas are done when the leaves are tender and the rice is fully cooked. Remove from heat and let rest, covered, for 20 minutes. Carefully lift out the plate, transfer dolmas to a platter, and spoon a little of the lemony cooking liquid over the top. Cool to room temperature. Serve with lemon wedges, a dollop of garlicky yogurt, and extra herbs. These are best at room temp or slightly cool.
Pro Tips
- Rinse both the grape leaves and rice thoroughly to avoid excess saltiness and gummy grains.
- Roll firmly but not too tight; leave a bit of room for the rice to expand so the leaves don’t split.
- Weight the dolmas with a small plate while cooking to keep layers compact and even.
- Keep the simmer very gentle; vigorous boiling can loosen the rolls.
- Resting after cooking is key—it sets the rice and concentrates flavor.
Variations
- With dried fruit and warm spice: Add 2 tbsp currants or golden raisins and increase allspice to 1/2–3/4 tsp.
- Oven-baked method: Pack dolmas in a lidded Dutch oven, add braising liquid to 3/4 height, cover, and bake at 325°F (165°C) for 60–70 minutes.
- Meaty version: Add 8 oz (225 g) ground lamb or beef to the onion step and cook through; reduce rice to 3/4 cup.
Storage & Make-Ahead
Dolmas keep beautifully. Refrigerate cooked, cooled dolmas in an airtight container, lightly moistened with a few spoonfuls of their cooking liquid and a thin film of olive oil, up to 4 days. Serve straight from the fridge or bring to room temperature for 30–45 minutes. Freeze (without yogurt) in a single layer, tightly wrapped, up to 2 months; thaw overnight in the refrigerator. Make-ahead: You can roll the dolmas up to 24 hours in advance (refrigerated, covered) and cook the next day, or cook fully the day before—flavor improves as they rest.
Nutrition (per serving)
Approx. 300 calories; 18 g fat; 28 g carbs; 7 g protein; 2 g fiber; 420 mg sodium. Based on 8 servings (about 5 dolmas plus 2 tbsp yogurt) and will vary with exact leaf size and liquid retention.
