Dolma Rice, also known as “stuffed grape leaves,” is a celebrated dish in many Middle Eastern, Mediterranean, and Balkan cuisines. The term “dolma” comes from the Turkish word meaning “to fill.” This version is made by stuffing tender grape leaves with a savory mixture of rice, fresh herbs, and spices. Some regions include ground meat, but this recipe focuses on the vegetarian version, which is refreshing, light, and aromatic. Dolma Rice is often served cold or at room temperature as a side or appetizer. This recipe makes about 30 dolmas, enough to serve 4–6 people.
Ingredients
For the Filling:
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1½ cups short or medium grain rice, rinsed
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1 large onion, finely chopped
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2 tablespoons olive oil
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1 tablespoon tomato paste
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½ cup chopped fresh parsley
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¼ cup chopped fresh mint
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¼ cup chopped fresh dill
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Juice of 1 lemon
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Salt and black pepper to taste
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½ teaspoon allspice (optional)
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½ teaspoon ground cinnamon (optional)
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1½ cups water
For Wrapping and Cooking:
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1 jar grape leaves in brine (about 250 g drained)
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3 tablespoons olive oil
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Juice of 1 lemon
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1½ cups water or light vegetable broth
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Lemon slices (optional for layering)
Instructions
1. Prepare the Grape Leaves
Drain the grape leaves and rinse them in cold water to remove excess brine. Blanch them in hot water for a few minutes until soft and pliable. Drain and set aside.
2. Cook the Filling
In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onions until soft and translucent. Stir in tomato paste and cook for a minute. Add the rinsed rice and cook for 2–3 minutes, stirring often. Add all the herbs, lemon juice, spices, salt, pepper, and 1½ cups of water. Let it simmer gently until the rice absorbs most of the water but is still slightly undercooked, about 8–10 minutes. Remove from heat and let the mixture cool.
3. Stuff and Roll the Dolmas
Lay one grape leaf flat on a clean surface, shiny side down. Place about 1 to 1½ teaspoons of filling near the stem end. Fold in the sides, then roll tightly into a small cylinder. Repeat with remaining leaves and filling.
4. Cook the Dolmas
Line the bottom of a heavy pot with a few extra grape leaves to prevent sticking. Arrange the stuffed grape leaves in snug layers. Drizzle with 3 tablespoons olive oil, pour in 1½ cups water or broth, and the juice of 1 lemon. Place a small plate over the dolmas to keep them from floating or unraveling. Cover the pot and simmer gently on low heat for 40–50 minutes, until the rice is fully cooked and the leaves are tender.
5. Cool and Serve
Let the dolmas cool in the pot. Serve at room temperature or chilled, with lemon wedges or a side of yogurt.
Dolma Rice is a dish full of character — herby, lemony, and comforting with each bite. It’s perfect for gatherings, mezze platters, or a simple make-ahead snack.
