Stuffed Grape Leaves

Why You’ll Love This Recipe

Stuffed Grape Leaves are elegant, delicious, and packed with fresh herbs and zesty flavor. Whether you enjoy them warm or chilled, meat-filled or vegetarian, they’re a timeless dish that’s both satisfying and wholesome. Once rolled, they can be made ahead of time and stored, making them great for parties, holidays, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Grape leaves (jarred or fresh, rinsed and drained)
• Long grain rice
• Olive oil
• Onion (finely chopped)
• Fresh dill, parsley, and mint (chopped)
• Lemon juice
• Salt and pepper
• Water or vegetable broth
• Optional: ground beef or lamb (for non-vegetarian version)
• Optional: pine nuts or currants (for extra texture and sweetness)

Directions

1. If using jarred grape leaves, rinse them thoroughly to remove excess brine. If using fresh, blanch them in hot water until softened.
2. In a pan, heat olive oil and sauté onion until translucent. Add rice and cook for a couple of minutes.
3. Stir in herbs, salt, pepper, and a splash of lemon juice. If using meat, add it here and cook until browned.
4. Add a little water and simmer for 5–7 minutes to partially cook the rice. Remove from heat and let cool.
5. Lay a grape leaf flat, vein side up. Place a spoonful of filling near the base. Fold in sides and roll tightly into a small cylinder.
6. Line the bottom of a pot with a few extra grape leaves to prevent sticking.
7. Arrange the rolled grape leaves seam side down, packed tightly in layers.
8. Drizzle with olive oil and lemon juice, then pour enough water or broth to just cover them.
9. Place a plate on top to weigh them down. Cover the pot and simmer gently for 45–60 minutes until tender and fully cooked.
10. Let cool before serving. Serve warm or chilled, with extra lemon wedges.

Servings and timing

This recipe makes about 25–30 stuffed grape leaves.
Prep Time: 30 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 30 minutes

Variations

• Meat Version: Add ground beef or lamb to the filling for a heartier option.
• Sweet and Savory: Add pine nuts and currants or raisins for added texture and a hint of sweetness.
• Spiced Style: Mix in cinnamon or allspice for a warm, aromatic twist.
• Yogurt Sauce: Serve with a side of garlic yogurt or tzatziki for a creamy contrast.
• Baked Version: Place rolled grape leaves in a baking dish, cover with foil, and bake at 350°F (175°C) for about an hour.

Storage/Reheating

Store stuffed grape leaves in an airtight container in the refrigerator for up to 5 days.
To reheat, place in a covered dish with a splash of water and warm gently in the oven or on the stovetop.
They can also be enjoyed cold or at room temperature.
To freeze, layer them in a freezer-safe container with parchment between layers. Thaw overnight in the refrigerator before serving or reheating.

FAQs

Can I use fresh grape leaves?

Yes, but they must be blanched in boiling water until tender before using.

Are stuffed grape leaves served hot or cold?

They can be served either way. Vegetarian versions are often served cold, while meat versions are typically warm.

Can I make them ahead of time?

Yes, they’re perfect for making a day or two in advance, and flavors improve over time.

What’s the best rice to use?

Long grain white rice works best as it holds its shape and cooks evenly.

Can I use brown rice?

You can, but the cooking time will be longer and may affect texture.

Do I need to cook the filling before rolling?

Partially cooking the rice and other ingredients helps ensure even cooking inside the grape leaves.

What can I use instead of grape leaves?

Cabbage leaves are a good substitute, especially for meat-filled versions.

How do I keep them from falling apart?

Roll tightly but not too tight—rice expands slightly during cooking. Always place them seam-side down in the pot.

What’s the purpose of the plate in the pot?

The plate weighs them down during cooking, keeping them from unraveling or floating.

Can I double the recipe?

Yes, but use a larger pot and make sure to adjust cooking liquid accordingly.

Conclusion

Stuffed Grape Leaves are a delicious and timeless dish that brings fresh flavor and comforting texture to the table. Whether you serve them as a starter, snack, or part of a larger spread, they’re sure to impress with their beautiful presentation and bold herbaceous filling. Make them once, and they’ll become a staple in your kitchen.

Stuffed Grape Leaves

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Stuffed Grape Leaves (Dolmas) are tender grape leaves wrapped around a flavorful filling of rice, herbs, and sometimes meat. This Mediterranean and Middle Eastern favorite is perfect served warm or cold as an appetizer, snack, or part of a mezze platter.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 45–60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 25–30 grape leaves
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

• 1 jar (16 oz) grape leaves, rinsed and drained
• 1 cup long grain rice
• 1/4 cup olive oil, plus more for drizzling
• 1 onion, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp lemon juice (plus more for drizzling)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups water or vegetable broth
• Optional: 1/2 cup ground beef or lamb (for meat version)
• Optional: 2 tbsp pine nuts or currants

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Instructions

1. If using jarred grape leaves, rinse and drain them well. If using fresh, blanch in hot water until tender and pliable.
2. In a pan, heat olive oil and sauté onions until soft. Stir in rice and cook for 2–3 minutes.
3. Add chopped herbs, salt, pepper, lemon juice, and optional meat, pine nuts, or currants. Cook until the meat is browned (if using) and rice is partially cooked (about 5–7 minutes). Let cool slightly.
4. Lay a grape leaf flat, vein side up. Place 1 tbsp of filling near the base, fold in the sides, and roll tightly.
5. Line the bottom of a large pot with a few grape leaves to prevent sticking.
6. Layer rolled grape leaves seam-side down in the pot, tightly packed.
7. Drizzle with olive oil and lemon juice. Add enough water or broth to just cover the dolmas.
8. Place a plate on top to weigh them down. Cover and simmer on low for 45–60 minutes, until tender and the rice is fully cooked.
9. Let cool. Serve warm, at room temperature, or chilled with lemon wedges.

Notes

• Don’t overfill—rice expands during cooking.
• Roll tightly, but not too tight to avoid tearing.
• Flavors develop even more after resting overnight in the fridge.
• Serve with tzatziki or garlic yogurt sauce for extra flavor.

Nutrition

• Serving Size: 2 grape leaves
• Calories: 90
• Sugar: 1g
• Sodium: 190mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg