Name: Dolma (Stuffed Grape Leaves) Recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: Mediterranean
Ingredients: 25-30 grape leaves, plus extra for lining the pan; 1 pound lean ground beef; 5 tablespoons arborio rice, partially cooked and rinsed; 1 medium sweet onion, minced; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 small bunch cilantro, chopped; 10 large basil leaves, chopped; 10 medium mint leaves, chopped; 1 tablespoon ground cumin; Salt and black pepper, to taste; 1/4 cup lemon juice; 2 cups water, or more depending on pan size

Jump to Recipe· 4.2 from 11 reviews

Discover the authentic taste of the Mediterranean with this delightful Dolma (Stuffed Grape Leaves) Recipe. These tender grape leaves are lovingly wrapped around a flavorful filling of seasoned ground beef, partially cooked rice, and fresh herbs, creating a mouthwatering combination of textures and flavors. Whether you’re new to Middle Eastern cuisine or a longtime fan, this recipe brings a warm, hearty, and comforting dish to your table that’s perfect for gatherings or anytime you crave something special. Each bite bursts with bright lemony notes and aromatic spices that will have you reaching for seconds – and maybe even thirds!

Ingredients You’ll Need

A round black pan filled with neatly arranged green grape leaves stuffed with a filling, each leaf rolled tightly into small, uniform cylindrical shapes. The grape leaves have a slightly shiny texture and vary in shades of green, from medium to dark. The pan is placed on a rectangular wooden board that rests on a white marbled surface. The grape leaves cover the entire pan, stacked closely together without visible layers underneath. Photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients come together wonderfully in this recipe, each playing an essential role in building the perfect balance between savory, aromatic, and tangy flavors. From the tender grape leaves to the fragrant herbs and spices, every component contributes to the authentic charm and inviting texture of the dish.

25-30 grape leaves: The star wrappers that hold everything together, rinsed and stem removed for pliability and gentle bitterness.
1 pound lean ground beef: Provides a rich and meaty base that keeps the filling hearty without overpowering the delicate flavors.
5 tablespoons arborio rice: Partially cooked to maintain a creamy bite that contrasts beautifully with the meat.
1 medium sweet onion: Minced finely and sautéed to add a subtle sweetness and depth to the filling.
1 tablespoon butter: Adds richness and helps soften the onion, enhancing the overall mouthfeel.
1 tablespoon vegetable oil: Used alongside butter to ensure perfect sautéing without burning.
1 small bunch cilantro: Chopped fresh cilantro adds a refreshing, citrusy undertone that brightens the filling.
10 large basil leaves: Chopped basil gives a sweet, aromatic complexity to the meat and rice blend.
10 medium mint leaves: Adds a cooling, herbaceous flair that elevates the traditional Dolma flavor.
1 tablespoon ground cumin: Brings warm earthiness and a touch of spice essential for authentic flavor.
Salt and black pepper: To taste, seasoning the filling just right so all the ingredients shine.
1/4 cup lemon juice: The bright, zesty element that balances richness and keeps the dish lively.
2 cups water: For cooking the dolmas gently without drying out or sticking. You may add a bit more depending on your pan size.

How to Make Dolma (Stuffed Grape Leaves) Recipe

Step 1: Prepare the Grape Leaves

Start by carefully removing the grape leaves from their jar and giving them a thorough rinse to wash away excess brine. Remove the tough stems and set any torn leaves aside; you’ll use them to line your pan later which helps prevent sticking and imparts extra flavor during cooking.

Step 2: Partially Cook the Rice

Partially cooking the arborio rice is key to achieving the perfect texture – tender but with a little bite left. Add the rice and 2/3 cup water to a small pot, bring it to a boil, then reduce the heat to a simmer for 3-4 minutes. Strain the rice and rinse under cold water to halt cooking and prevent stickiness.

Step 3: Sauté the Onion

In a medium pan, melt butter with vegetable oil over medium-high heat. Add the minced onion and cook until translucent and just beginning to brown, about 3 minutes. This step unlocks the onion’s natural sweetness and forms a delicious base for the filling.

Step 4: Mix the Filling

In a large bowl, combine the ground beef, sautéed onions, partially cooked rice, chopped cilantro, basil, mint, cumin, salt, and black pepper. Mixing everything thoroughly ensures an even distribution of flavors with every bite in your Dolma.

Step 5: Stuff and Roll the Dolma

Place a grape leaf shiny side down on a clean surface. Spoon about 2 tablespoons of the filling near the stem end, then fold the bottom of the leaf over the filling, fold in the sides tightly, and roll it up snugly like a little package. Repeat with the remaining leaves and filling. This step might feel fiddly at first, but it’s quite meditative and satisfying as you see the piles of neat dolmas grow.

Step 6: Layer and Cook

Line the bottom of a large pan with the torn grape leaves you saved from earlier. Arrange the stuffed dolmas seam side down in tight rows on top, packing them close together to keep their shape. Add enough water to just cover the dolmas (about 2 cups if using an 11-inch pan). Drizzle lemon juice over the top and sprinkle with a pinch of salt, then place an inverted plate or smaller lid inside the pot to keep the dolmas submerged during cooking.

Step 7: Simmer to Perfection

Bring the water to a boil, then immediately lower the heat to a gentle simmer. Cook, covered, for 60 to 75 minutes. This slow cooking melds the flavors together beautifully and softens the grape leaves to tender perfection without falling apart.

Step 8: Rest Before Serving

Remove the pan from heat and let the dolmas rest for 15 to 30 minutes, allowing the flavors to deepen and everything to set nicely. Now you’re ready to enjoy the fruits of your labor!

How to Serve Dolma (Stuffed Grape Leaves) Recipe

The image shows a white plate holding five grape leaf rolls stuffed with rice and herbs, arranged in a relaxed cluster in the center. The grape leaves are dark green with a slightly shiny, smooth texture. To the side, there is a small white bowl filled with a creamy, white yogurt sauce with small green herb bits mixed in. A piece of pale beige flatbread with some light brown toasted spots and a sprig of green herb on top rests on the lower edge of the plate. Fresh green herbs are scattered around the grape leaf rolls for garnish. The plate sits on a white marbled surface with a corner of a beige patterned cloth napkin and a hint of a second plate with red tomato slices and green herbs visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped herbs like parsley or extra mint adds a lively burst of color and fresh aroma. A drizzle of good-quality olive oil or a dollop of cool homemade tzatziki brings creaminess and a cooling counterpoint to the tangy, savory dolmas.

Side Dishes

Serve dolmas alongside fresh salads like tabbouleh, crisp cucumber tomato salad, or marinated olives to keep the meal light and refreshing. Warm flatbreads or pita bread paired with garlic yogurt sauces elevate the experience and create a satisfying feast.

Creative Ways to Present

Try arranging dolmas on a platter alongside wedges of lemon for an inviting citrus squeeze. For a fun twist, serve them stacked like little towers with alternating layers of yogurt sauce for a visually stunning appetizer perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover dolmas keep nicely in an airtight container in the refrigerator for up to 3 days. Store them in their cooking liquid to prevent drying out and maintain tenderness.

Freezing

You can freeze dolmas by placing them in a single layer on a baking sheet to flash freeze, then transferring them to a freezer-safe bag or container. Frozen dolmas last for up to 2 months and thaw best overnight in the fridge.

Reheating

Reheat leftover dolmas gently on the stovetop covered with a splash of water or broth, or warm them in the oven wrapped in foil. Avoid microwaving as it can cause the leaves to dry out and the filling to become unevenly heated.

FAQs

Can I make Dolma (Stuffed Grape Leaves) Recipe vegetarian?

Absolutely! You can skip the ground beef and increase the rice and herbs, or add chopped mushrooms or lentils for extra substance. Seasoning with spices and fresh herbs will keep the flavor vibrant and satisfying.

Where can I buy grape leaves?

Grape leaves are usually available jarred or canned in Middle Eastern, Mediterranean grocery stores, or online. Look for whole leaves packed in brine, and make sure to rinse well before using to reduce saltiness.

Is it necessary to partially cook the rice?

Partially cooking the rice helps control the texture within the dolma so that it is tender yet not mushy after the long simmer. It also ensures even cooking of the filling inside the wrapped leaves.

What’s the best way to roll dolmas?

Place filling close to the stem edge of the leaf, fold the bottom over, then fold in the sides tightly before rolling up like a cigar. Rolling snug but not too tight keeps the dolma intact while cooking and allows the filling to cook evenly.

Can I use frozen grape leaves?

Frozen grape leaves are available but less common. If using them, thaw fully and rinse well. They might be more delicate than fresh or jarred leaves, so handle gently when rolling your Dolma (Stuffed Grape Leaves) Recipe.

Final Thoughts

This Dolma (Stuffed Grape Leaves) Recipe is a true celebration of fresh ingredients and comforting flavors that bring people together. It’s a wonderful way to explore traditional cooking that feels special yet approachable. Give this recipe a try – your kitchen will fill with incredible aromas, and your family and friends will love every tasty bite!