Dolmas are tender grape leaves wrapped around a flavorful filling of rice, fresh herbs, currants, and pine nuts. Popular throughout the Mediterranean, Middle East, and surrounding regions, stuffed grape leaves can be made with or without meat and served warm, at room temperature, or chilled. This vegetarian dolmas recipe has a bright lemony flavor, and I'll show you step by step how to fill and roll them so they stay together while cooking.
- 🍇 What is it? Dolmas are tender grape leaves wrapped around a lemony rice filling studded with fresh herbs, currants, and pine nuts - a Mediterranean classic rooted in Greek, Turkish, and Middle Eastern kitchens.
- ❤️ Why you'll love it? Make-ahead and served chilled or at room temperature, these bite-sized bundles are bright with lemon and herbs - an elegant appetizer that's easy to eat by hand and always disappears first at a party.
- 👩🍳 How do you make it? Simmer rice with currants, pine nuts, herbs, and lemon, roll it tightly in softened grape leaves cigar-style, then gently simmer the rolls under a weighted plate for about 50 minutes until tender and set.
Jump to:
- Why You'll Love These Dolmas
- What are Dolmas?
- What is the difference between dolmas and dolmades?
- How to Roll Dolmas
- How to make dolmas step by step
- Tips for the best dolmas
- Dolmas variations and substitutions
- Frequently asked questions about dolmas
- More Mediterranean and Middle Eastern recipes to try
- 📖 Recipe
Why You'll Love These Dolmas
- Bright, fresh lemon and herb flavors
- Naturally meatless rice filling
- Perfect for making ahead
- Delicious served chilled or at room temperature
- Step-by-step photos make rolling much easier
- Great for mezze platters, appetizers, and parties
- Easy to customize with different herbs or a meat filling
What are Dolmas?
Dolmas are stuffed vegetables or leaves found in cuisines throughout the Mediterranean, Middle East, Balkans, and surrounding regions. Stuffed grape leaves are one of the best-known versions and are filled with rice, herbs, spices, and sometimes meat. Depending on the filling and regional tradition, they may be served warm, at room temperature, or chilled.
The precursor to dolmas is thought to be the Greek "thrion" a fig leaf or vine leaves stuffed with sweetened cheese. Dolmas can be found in Greece, Turkey, Cyprus, the Middle East, Albania, Armenia, Iraq, and Iran. How old are dolmas? Well, grape cultivation likely originated around 6,000 B.C. in the Near East. Somewhere along the way, grapes reached the southern Mediterranean via the Greek and Phoenician traders.
Dolmas are very versatile; they can be eaten cold, warm, or at room temperature. Traditionally, dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. This is a vegetarian recipe, and I like to dip mine in tzatziki.
Rice-filled dolmas are served cold with a drizzling of lemon juice and olive oil. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins.
What is the difference between dolmas and dolmades?
Dolma is a broad term for stuffed dishes found across the former Ottoman region and neighboring cuisines, while dolmades is the Greek name commonly used for stuffed grape leaves. Recipes vary by country and family, with some filled only with rice and herbs and others containing ground meat. The vegetarian version in this recipe is served chilled with lemon and olive oil.
How to Roll Dolmas
Rolling your dolmas takes a bit of getting used to, but once you get the hang of it, you'll be on a roll. Sorry, I couldn't resist the pun. Now, to get your dolmas looking even, make a guide with a piece of paper towel. This is my trick to getting them all the same size. Pretty easy!
Place the grape leaf shiny side down with the stem end facing you. Add a heaping teaspoon of filling near the bottom, fold the lower edges over the filling, bring both sides toward the center, and roll it forward into a snug cigar shape. Keep the roll firm enough to hold together but not overly tight, since the filling needs a little room as the dolmas cook.
When cooking your dolmas, make sure you line the pan with some grape leaves to keep them from burning. Also, weigh them down with a small inverted plate; this way they will not move around in the skillet. After working so hard to roll these babies, you don't want all that hard work to unravel, literally.
How to make dolmas step by step
Prepare the Rice filling
- Step 1: Gather all your ingredients and have them measured, chopped and ready to go. As the French say, "mise en place": put everything in place when you start. You will need rice, onion, lemon juice, salt grape leaves, parsley, kosher salt, sugar, olive oil, dried cranberries or currants, mint, pine nuts and mint.
- Step 2: To make the sauce, whisk together the olive oil, sugar and lemon juice.
- Step 3: In a large bowl place the cooked and cooled white rice, currants, mint, parsley and allspice. Mix this well. Note: I prefer to use cooked versus uncooked rice in this recipe. I get a very good texture and consistent results.
- Step 4: In a skillet, sauté the onions and pine nuts in olive oil until the onions are translucent.
- Step 5:Add the onions and pine nuts to the rice mixture. You can do this right from the pan as you do not need to let the onions cool.
- Step 6: Rinse the leaves in cold water and pat dry. Place each grape leaf spread out on a cutting board or paper towel with the shiny side down and the stem end toward you. Place a heaping teaspoon near the bottom of the leaf.
Roll and fill the grape leaves
- Step 7: Fold up the bottom lower parts of the leaf.
- Step 8: Fold the outer parts of the leaf toward the center and then roll.
Arrange the Dolmas
- Step 9: Place the rolled leaves seam side down in a large saucepan that has been lined with grape leaves to prevent the bottom dolmas from burning. Be sure to cover the bottom of the pot with grape leaves. Depending on the pot you use, you may get a first and second layer or even three. That is fine for this cooking technique
- Step 10: Pour the sauce over the dolmas.
Simmer until tender
- Step 11: Pour hot water over the dolmas. (Heat the water in the microwave for 1 -2 minutes.)
- Step 12: Place a plate over the dolmas to hold them in place while simmering. Cover and cook on low to medium heat for about 50 minutes. You do not want them to boil. A light simmer will work nicely. Allow them to cool in the pan and then chill for about 2 hours in the refrigerator before serving.
Tips for the best dolmas
Rinse jarred grape leaves well to remove excess brine, then pat them dry before filling. Don't overfill the leaves-a heaping teaspoon is usually enough. Roll them snugly but not too tightly so the filling has room while cooking. Line the bottom of the pot with extra grape leaves to prevent scorching, and place a small inverted plate over the dolmas to keep them from moving or unrolling as they simmer. Keep the heat low; the cooking liquid should gently simmer rather than boil.
Dolmas variations and substitutions
- Add ground beef: Cook ½ pound ground beef on medium-high heat until brown. Add 1 tablespoon tomato paste then salt and pepper to taste. Exchange 1 cup of rice for the ground beef in the rice filling. You can also use another ground meat such as ground lamb or turkey.
- Add other fresh herbs: You can switch to other fresh herbs to your liking. Fresh leaves are the best for this recipe so avoid dried herbs. A few suggestions for other fresh herbs would be thyme, basil, cilantro, fresh dill or chives.
- Rice: I like to use medium grain rice. I prefer cooked rice rather than uncooked rice because I've found it gives the filling a more consistent texture.
- Olive oil: Use a good quality extra virgin olive oil.
- Dried currants: These can be hard to find so feel free to swap them for some dried cranberries.
- Pine Nuts: These bring a pop of nutty flavor when cooked with the onions.
Frequently asked questions about dolmas
You can store them refrigerated in a sealed container for 3-4 days for the best quality.
Yes, once they are cooked and cooled, you can place them in airtight containers and freeze them for 1-2 months. Thaw them completely in the refrigerator.
The best way to preserve any remaining leaves is to freeze them in airtight freezer bags. When stored like this, they will maintain good quality for 1-2 months. Once thawed, keep them refrigerated and use them within 3-4 days.
Most international or Middle Eastern markets will carry the grape leaves in a jar or they can be found on Amazon.
Yes, but you will need to use very thin outer leaves, and you will need to blanch them before rolling. Drop them in some boiling water for 1-2 minutes until soft, then cool them in an ice water bath. If you don't blanch the leaves, they will be stiff, and they will crack when you are trying to make your cabbage rolls dolmas.
If you are able to pick your own grape leaves, make sure you do so when the fresh leaves are young. Pick them in the spring when they are thin and tender. Grape leaves later in the season will become thick, hard, and rough. Drop the tender leaves in boiling water to blanch them until soft and allow them to drain. This will make them much easier to work with when rolling.
Dolmas can be served warm, at room temperature, or chilled depending on the filling and regional tradition. Vegetarian rice-filled grape leaves like these are especially good chilled or at room temperature with lemon, olive oil, or tzatziki.
Dolmas are delicious as part of a Mediterranean or Middle Eastern mezze spread. Serve them with tzatziki, fresh salads, warm pita, hummus, olives, or other small dishes. These vegetarian dolmas are especially good served chilled or at room temperature with fresh lemon and a drizzle of olive oil.
More Mediterranean and Middle Eastern recipes to try
If you enjoy these dolmas, there are plenty of other Mediterranean and Middle Eastern dishes to add to your table. Serve them with creamy tzatziki and a fresh Mediterranean parsley salad, or try Turkish gavurdagi salad, made with tomatoes, cucumbers, herbs, and walnuts. For something with a little more kick, ezme is a flavorful Turkish salad with tomatoes, peppers, and spices. Turkish pide makes a heartier addition to the meal, while fresh, lemony tabouleh is another delicious side that pairs especially well with stuffed grape leaves.
📖 Recipe
Dolmas Recipe - Mediterranean Stuffed Grape Leaves
Ingredients
- 8 oz grape leaves 1 jar, preserved grape leaves
- 1 ½ cups rice white, cooked
- 1 tablespoon olive oil
- 1 onion medium, diced
- 2 Tablespoons pine nuts
- ¼ cup currants dried
- ¼ teaspoon allspice
- 1 tablespoon mint fresh, chopped
- ½ cup parsley fresh, chopped
- ¾ cup water heated
Sauce
- ⅔ cup olive oil
- 1 teaspoon sugar
- 4 Tablespoons lemon juice, fresh squeezed
Instructions
- Make rice according to package instructions. Cool to room temperature before using.
- To make the sauce: Mix olive oil, sugar and lemon.
- In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.You can switch to other fresh herbs to your liking in this step. A few suggestions for other fresh herbs would be thyme, basil, cilantro or chives.
- In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
- Rinse grape leaves and pat dry.
- Place leaf flat on a large cutting board with the shiny side down and the stem side toward you.
- Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
- Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
- Roll tightly to form a cigar shape.
- Place seam side down in a skillet lined with the grape leaves.
- Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate. (Heat the water in the microwave for 1-2 minutes. It does not have to be boiling just hot.)
- Cover and cook on low to medium heat for about 50 minutes. Do not boil them. You want a low simmer.
- Allow dolmas to cool in the pan.
- Transfer to a serving platter and refrigerate for about 2 hours before serving.
Video
Notes
I prefer to use cooked versus uncooked rice in this recipe. I get a very good texture and consistent results. Ground Beef version:
Cook ½ pound ground beef on medium-high heat until brown. Add 1 tablespoon tomato paste and salt and pepper to taste.
Exchange 1 cup of rice for the ground beef in the filling. Fresh Herbs:
You can switch to other fresh herbs to your liking. Fresh leaves are the best for this recipe so avoid dried herbs. A few suggestions for other fresh herbs would be thyme, basil, cilantro, fresh dill or chives.
Ntina says
I'm Greek so dolmades (the plural of dolmas in Greek) is one of our favourite dishes! In fact just the other day we picked our leaves from our garden and stored them. Thanks for sharing this amazing recipe, your photos are beautifull!
Analida says
Thanks so much.
By the way, how do you store/preserve your leaves?
Ntina says
My mother did it : She washed them and dried them really well, made rolls with them, divide them in portions for each food, wrapped each portion in transparent film and then in the deep freezer.
Analida says
Oh wow. I need to learn to do this. We have vineyards in the back of our house that belong to my mother in law. Thanks for sharing this bit of family endeavors with me.
Anthousa says
I am greek too,actually from northern Greece and i agrree with Dina about the fresh leaves we use.
We greeks also do not use pine nuts and of course no currants and no any sugar for this recipe.
We serve DOLMADAKIA with lemon sause.
Thank you.
Anthousa says
http://www.food.com/recipe/dolmadakia-stuffed-grape-leaves-232806
Analida says
Hi Anthousa:
Thanks for your comment and sharing your method of preparing dolmas with me. I find it fascinating that every country has their own way of preparing dolmas.
Kelly @ TastingPage says
What great information on how to make dolmas and the history. Thanks for sharing. They look delicious!
Analida says
Thanks Kelly!!!
I am glad you liked!:)
Holly | Twisted Tastes says
I've always liked anything wrapped in grape leaves, especially cheese. These look like beautiful appetizers. Thanks for sharing!
Analida says
Thanks Holly!!! Can I ask you what kind of cheese you use to wrap in grape leaves. It sounds absolutely delicious.
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A Home Cook says
We made the same mistake one year - picking the vine leaves in December (the first leaves start in early September). Some were tender, but others .... Our friends were very polite as we chewed our way through the more, um , interestingly rolled up leaves.
Analida says
lol!!! I am glad I am not the only one. We tried to be nice and polite with our daughter, but it was hard. Pun intended. 🙂
Georgina @theamazingflavoursofbrazil.com says
Hi Analida, this dish is one of my favourites ever! They are so light to eat and look so gorgeous on the plate. I quite enjoyed reading your post about the history of this beautiful food. Coincidentally I made for lunch today the 'cousins' of dolmas, cabbage rolls filled with rice and pine nuts, cooked in tomato passata and olive oil.
Analida says
Thanks Georgina!!!
I am glad you enjoyed reading the article. Your recipe sounds delicious. What is it called? My friend from Sweden makes a cabbage roll stuffed with meat. It is so good!
Georgina @theamazingflavoursofbrazil.com says
I don't know the original name - have to do a little research. In Australia they call cabbage rolls, the recipe has mince and rice, I just omitted the meat on mine. In Brazil the dish is related to the Lebanese and we call it 'charutos' (cigars). Yes, they are delicious!
Analida says
Thanks Georgina! I will have to try to make these sometime. They sound delicious.
peter @feedyoursoultoo says
Looks really wonderful. I love dishes that transcend cultures.
Analida says
Thanks Peter, I do too!!!
Sarah says
This looks great!
Analida says
Thanks Sarah!
Ashlyn @ Belle of the Kitchen says
I've never had a dolma before, so I enjoyed reading the history behind them. If I'm ever lucky enough to get my hands on some beautiful grape leaves like yours, I'll have to try these! Your tutorial is great; I'm going to use the paper towel trick in the future. 🙂
Analida says
Thanks for commenting Ashlyn. I actually did not pick my own this time. A grocery store with an adequate ethnic section will have them. Do try them out if you have the chance. They are so good, and healthy too!!!
Christine says
Oh yum, this reminds me of my time in a Lebanese restaurant...I think they had something very similar served as an appetizer. We were allowed to eat after our shifts, and this was one thing I always had on my plate!
Analida says
Hi Christine, thanks for commenting. Indeed you probably had something very similar to this. Dolmas are eaten throughout the eastern Mediterranean, Eastern Europe and the Arab world. Have a great day!!!
Brandi @ penguinsinpink.com says
I have a Romanian friend who makes these all the time. They are delish! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags broad.
Analida says
Thanks Brandi!!!
Amanda @ The Anti Mom Blog says
these are my all time favorite Greek specialties - so trying this recipe! thank you for sharing!! pinning 🙂
Analida says
Thanks Amanda!!!
Let me know how they turn out?
Danielle says
I used to work with Chaldeans (Middle Eastern Christians), and they always talked about dolma! Thanks for sharing at Idea Box!
Analida says
You're welcome Danielle! 🙂
Lou Lou Girls says
Hello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls
Analida says
Thanks Lou Lou Girls!!! You guys rock! 🙂
Jennifer Tammy says
You know, I worked at a Greek restaurant all through high school and never ate dolmas! (I know, ridiculous!)
Pinned and thank you for joining What Kids Eat Wednesday's! The party is going again until Sunday 😀
Analida says
You are welcome. I love dolmas. Try them out. THey are really not that hard to make.
Michelle | A Dish of Daily Life says
I love dolmas. We call them grape leaves...I make the Lebanese version. My kids love them too...they disappear so quickly every time we make them! A tight roll is key...great video! I tried to video the rolling process the last time our family made them (literally we had 3 generations rolling grape leaves) but pathetically I haven't even looked at it. (Hanging head in shame).
Analida says
LOL, yes rolling them can be an issue. I have a Turkish co-worker who told me all about the importance of rolling them a certain way.
Wow, how cool you got to make them with 3 generations! I do okay, I think, but I don't consider myself proficient in any way.I am sure you do okay.
Carol Borchardt says
Dolmades are one of my favorite things! I love your paper towel tip for keeping them even-sized!
Analida says
Thanks Carol, the paper towel thing was my husband's idea. 🙂
Elena Khoury says
I absolutely love dolmas. My grandfather grew up in Palestine and his sisters and my grandmother make the absolute best dolmas. One thing they do, if they have leftover filling, is take hollowed out chunks of zucchini and stuff them with the leftover filling. They then put the filled chunks of zucchini in to cook with the dolmas. It's delicious.
Analida says
Aren't dolmas great??? What a cool idea to fill hollowed out zucchini with the leftover dolma filling. I saw something similar in a Middle Eastern cookbook. Thanks for commenting.
Melanie says
When rolling the dolma, make sure the veins of the leaf are on the inside. The shiny part of the leaf should be on the outside.
Jess says
I've never had stuffed grape leaves but now I definitely want to! YUMMY!
Sophie says
A friend who visited Mykonos told me about this dish. Since then, I always wanted to make this. Thanks for the recipe.
Jacqui Debono says
Dolmas are one of my all-time favorite foods, but I have never thought to make them! Think I might try and tackle them after reading this!
Analida says
They are really easy to make. The key is to simmer them until the grape leaves are very tender. Thanks Jacqui.
Veena Azmanov says
I am totally amazed with this unique recipe. Sounds so very informative and perfect and special too.
Ben says
That looks really good. I actually have never had anything like this before, but I'm itching to try it. It looks amazing.
shobee says
I have tried this one time, and I liked it so much. I did not know that it was called Dolmas. I would love to try making this one day when I can get a hold of grape leaves.
Aleta says
We used to sell dolmas in the deli department of the grocery store I worked in, like, a LOT of them. I've always wanted to make my own, and now I can with this easy to follow recipe! Thanks for sharing!
Marisa F. Stewart says
My husband said this is the best recipe, ever. He was stationed in Greece and had several dishes that were served with grape leaves. Once I showed him this recipe he started making out our grocery list to include these ingredients.
Donna says
My husband is Lebanese, and I used to make these all the time for him before having kids. Just remembering now how fun an experience it is, I should really get the littles involved and start making a nice big batch at the weekend again!
Amanda Mason says
How amazingly authentic do these look!! My mom is all over recipes like this so I'll be forwarding this one to her! I've never actually seen these made before. Looks like an amazing recipe! Cant wait to try!
Danielle says
The size of these dolmas is perfect! I love stuffing when it comes to cooking, so this will be so much fun. And love how detailed your steps are - I have a feeling, these delicious dolmas will bein my house pretty soon!
Amanda says
I just love these little dolmas! Once you tackle a few, you start to get the hang of the rolling. Thanks so much for sharing!
Ashley says
Hi! Is this 1 1/2 cups cooked or uncooked rice?
Analida says
Hi Ashley, thanks for the question. You need to use cooked rice and let it cool before using it in the filling. Enjoy!
Deb says
These were simply amazing. Thanks for the recipe!!
Tenisha says
I am excited about all of your wonderful recipes. This recipe is almost identical to one that I use. I have found that I have better results by not fully cooking the rice. I just stir it in with the onions and pine nuts and only add about half the normal amount of water and cook it no mare than 10 minutes before letting it cool. When I fully cooked the rice in the past by the time the grape leaves were done the rice was complete mush. I also don't add sugar and add just a little more lemon since we like them a little more tart.
My husband is Turkish and I have made a point of introducing my son to Turkish foods from the time he was old enough for solids. He has a really great pallet for flavors and spices for an 8 year old. He loves dolma. He prefers the meat and rice ones with garlic yogurt. I also stuff the little mini sweet bell peppers and they are so good. They are a great way to get vegis into a little kid. With him he will eat either ketchup or garlic yogurt with almost everything. Lol
I really love making these especially during the summer when it is hot. They make a great light lunch, that is quick and ready to eat.
I have tried many websites and my husband would always say the recipes were good, but not authentic and like home. I finally found turkishfoodandrecipes.com and it has been a big help. Every dish I have made from there has been a huge hit. The lahmacun recipe using tortillas was a huge success. It is like a super thin crust pizza that is rolled with lettuce, pull biber(red pepper flakes and onion salad made with lemon and sumak, they are usually without cheese, but is also an option in many restaurants in Turkey. I always make the meat a day or two ahead for the flavors to blend together. When my in-laws come to the U.S, from Turkey I always make it for them, because my mother-in-law is a very picky eater. Basically, no ones food is as good as her own, but lahmacun is always a winner.
I look forward to trying out many of your recipes!
All the Best!
Tenisha
Analida says
Thank you so much for your kind words Tenisha! I will try your variation on the dolmas too!
Marlena says
So excited to make these for Thanksgiving! My grandfather was stationed in Greece during his time in the army and has brought much appreciation of Greek and Turkish foods to my family. I can't wait to surprise him with these for Thanksgiving! Thank you 🙂
Analida says
Thanks so much Marlena!
Laurie Rasor says
Have A Good Day
Analida says
Thank you Laurie! Have a blessed day!
Regina Bishop says
Hello
I'm making the recipe right now.
I'd like to know if you can put them in olive oil and put them in the refrigerator and preserve them in olive oil? I tasted them soaked in olive oil before they were delicious. maybe, I got them from a can.
I hope you can answer this pretty quick. Thank you I'm so appreciative. I think it was easy to make. I didn't hesitate for a minute to start doing it. Thank you so much
. God be with you!!
Analida says
I have never tried storing them in oil but I think it would be fine and would infuse the oil with a nice flavor for later use in a salad dressing.
Enjoy!
Sabrina Almeida says
I had a random 16oz jar of grape leaves I needed to use. So I tried this recipe. On the one hand, it killed me that it took 3 hours 20 minutes to prepare. Making 2 batches of the recipe meant I was up till 2am the night before throwing a party. On the other hand, I got AMAZING results. I will make this again -- but this time, psychologically prepared for the fact that it takes 3hr 20 min to make 1 batch of the recipe.
Analida says
Hi Sabrina, I love making these and the time to make them is so worth it! I am glad you enjoyed this recipe!
Gwynn Galvin says
This is such a delicious recipe and was a big hit at my family's get together!
Analida says
Thanks Gwynn! We love serving these at tapas parties!
Silvia says
I have never had this dish with currants and pine nuts so it was a great surprise in flavor and texture. And your recipe was easy to follow. A win-win.
Analida says
Thanks Sylvia! I am so glad you enjoyed them!
Cathleen says
I have never heard of this before, so I am glad that I stumbled across this recipe. I am so excited to give it a go! 🙂
Amy Liu Dong says
It is so fun to do! My family loved it so much and they said it was delicious! I couldn’t agree more.
Analida says
Thanks Amy! We love dolmas too!
Jamie says
The first time that I've encountered such a dish! It looks really delicious and kinda interesting! I'll definitely give this a go! Thanks for sharing! Loved it!