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Dolmas - Greek Stuffed Grape Leaves

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Rating: 4/5
1 review

ready in: 1-2 hrs
serves/makes:   6

recipe id: 15817
cook method: stovetop

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1 cup long-grain white rice
1 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons olive oil
1 cup finely chopped yellow onion
3 green onions, including -green tops, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh mint
1/2 cup pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 jar (16 ounce size) grape leaves
4 sprigs fresh parsley
3/4 cup freshly squeezed lemon juice
1 cup homemade chicken stock, canned chicken broth, or water, heated
additional freshly squeezed lemon juice
grated or minced lemon zest for garnish


Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.

Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary.

Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour.

During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature.

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630 calories, 49 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


The quantity of rice should doubled the quantity of lamb.

Registered Member at
Member since:
Aug 12, 2008

REVIEW: 4 star recipe rating
I haven't tasted it yet as they are now cooking. after reviewing several recipes I decided to make the rice 1/2 cup. The complaint about not touching the bottom, the origonal recipe used parsley stems to line the bottom of the pan. It is a lot of work though.

Guest at

Guest Foodie

2 problems...recipe uses rice but does not call for it in ingredients.
Also how can one lay down dolmas but not let them touch the surface. Absurd!

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