This expert tutorial is all you need to make the best stuffed grape leaves or dolmas! These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you. Vegetarian option included.
Stuffed grape leaves, also known as dolmas or dolmades, are arguably the most iconic Mediterranean food out there.
Homemade dolmas are one of my personal favorites, they will always remind me of my mother’s Mediterranean kitchen. I first learned to make them as a young teen in my mother’s Egyptian kitchen. It’s the sort of food that’s more fun to make in groups. So, the ladies of the family would gather around our small kitchen table, stuffing and rolling grape leaves, while catching up on life. Great memories!
If you’ve tried dolams at your local Greek or Mediterranean restaurant, you’re in for a treat! I’m about to show you step-by-step how to make the BEST stuffed grape leaves in your own kitchen for a fraction of the price. And you might want to grab a few friends to help you with this fun activity.
What are Dolmas: Stuffed Grape Leaves?
The word Dolma, from the Turkish verb Dolmak, basically means “to be filled,” referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers.
Now, you’ll find many variations of stuffed grape leaves recipes, from Turkey and Greece to Lebanon, and Egypt where it’s called Warak Enab (Grape Vine Paper.) Some recipes containing meat, others vegetarian. Some containing tomato sauce, others cooked in a lemony broth. I have yet to meet a stuffed grape leave, dolma, or Greek dolmades that I didn’t love, but this recipe is my absolute favorite.
What’s in stuffed grape leaves? In this recipe, grape leaves are stuffed with a tasty meat and rice mixture, seasoned with warm spices (allspice and cumin) and loaded with fresh herbs in the form of parsley, dill and mint. Then, once stuffed, the grape leaves are cooked in a tasty lemony broth.
I love to serve these dolmades with a side of Greek tztatziki sauce and Greek salad or tabouli for a light meal. But I have lots more ideas for you below, so keep reading on!
How to Make Stuffed Grape Leaves (Dolmas)
Step 1: Prepare the Grape Leaves
We’re using jarred grape leaves in brine, no cooking needed. But before using in this recipe, remove them from the jar and rinse well. Let them drain in a colander while you prepare the stuffing.
Step 2: Prepare the Stuffing
The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint).
First, rinse the rice and soak in water for 20 minutes (this is an important step, read on for more tips.) Then drain well. And while the rice is soaking cook the meat. Sautee finely chopped onions, add the meat and cook until fully browned. Be sure to drain any excess fat, then season the meat with kosher salt and pepper, allspice and cumin (so tasty!) Let cool.
Combine the meat, rice, and fresh herbs. Add a generous drizzle of extra virgin olive oil (I used Private Reserve Greek EVOO) and toss to combine. Add pinch of kosher salt.
Step 3: Stuff and Roll Grape Leaves
I like to start by preparing my cooking pot so that I can arrange the grape leaves as I stuff them.
Lightly oil the pot with some extra virgin olive oil, then add a few layers of grape leaves and top with sliced tomatoes. This protects the stuffed grape leaves touching the bottom of the pot from scorching.
To stuff grape leaves, work one leaf at a time. Lay the leaf flat on a cutting board with the more textured side facing you. Cut off the stem.
Take a heaping teaspoon of the rice stuffing mixture (a little bit less than 1 tablespoon) and place in the center of the leaf (close to where stem was).
Fold the sides over the filling and roll, keep tucking the left and right sides as you roll (think of this like you’re rolling spring rolls or cigars.)
Fold and roll grape leaves tightly enough but not too tight so the rice has room to expand as it cooks.
Step 4: Assemble Grape Leaves in Cooking Pot
Neatly arrange the grape leaves in rows, seam-side down, in your prepared pot, covering the circumference of the pot.
Then place a small plate inverted on top (this helps keep them in place while cooking.) Boil the water or broth and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.)
Step 5: Cook Grape Leaves on Stovetop
Cover the pot with its lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked.
Let rest for 20 to 30 minutes, uncovered, before transferring to serving platter.
Tips for Making this Grape Leaves Recipe
I’ve been making grape leaves with my mom since my young teen years, she taught me a few important tips for making grape leaves. Here they are:
1. Soak The Rice in Water Before Using in the Stuffing. Two important ingredients of our grape leaves stuffing here are cooked ground beef and rice. It’s important to rinse the rice well to get rid of excess starch which causes rice to be sticky. Then soak the rice for 20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, your rice cooks evenly as the interior of the grain actually cooks before the exterior looses its shape. (I do the same when I cook my Lebanese rice and Greek lemon rice, works every time!)
2. Do NOT Over Stuff the Grape Leaves! Don’t over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks.
3. Roll tightly BUT allow for room for expansion. Roll the grape leaves tightly enough, so that they don’t unravel or become undone while cooking, but again remember rice will expand as it cooks so don’t fold too tightly or the rice won’t cook properly.
4. Keep the Grape Leaves from Floating or Unraveling While Cooking. To do this, make sure the grape leaves are assembled in your pot with the seam-side down. Then, add a small inverted plate on top of the assembled grape leaves in the pot to help keep them intact and prevent them from floating while cooking. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.
5. Let Cooked Grape Leaves Rest for 30 Minutes before Serving. I know, it’s so hard not to immediately dig into those tasty grape leaves! But for best results, allow them to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.
Vegetarian Grape Leaves Option
Since I published this post, I’ve received a number of requests asking for a vegetarian grape leaves recipe. I plan to put out a full tutorial on that, but here is essentially what you need to make this recipe vegetarian:
- The difference in vegetarian grape leaves is obviously in the stuffing mixture. You will need to omit the meat and add 1/2 cup more rice.
- Sautee the onions (no meat this time) until translucent. And add onions to the rice. Add spices (allspice and cumin) and pinch of salt and add the fresh herbs. Mix to combine and use this vegetarian mixture in the recipe as outlined.
Where to Find Grape Leaves?
Many grocery stores now carry jarred grape leaves in brine; check the international food section. I typically use the Orlando Brand grape leaves, and you can buy it here on Amazon(affiliate link.)
Can I use Fresh Grape Leaves to make Dolmas?
If you’re lucky enough to find fresh grape vine leaves, by all means, you should use them to make these dolmas. To use them in this recipe, first be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated in the recipe. And if you have any extra, try using them to wrap Greek meatloaf!
What to Serve with Stuffed Grape Leaves
People often ask me if they should serve dolmas or stuffed grape leaves cold or hot. And what to serve with stuffed grape leaves?
Traditionally, Greek dolmas, particularly the meatless kind, are served at room temperature or slightly cooler as part of Mezze! That’s never a bad idea, and don’t forget some Tztaziki, creamy hummus, or some smoky Baba Ganoush to serve along.
But, since these are stuffed grape leaves with meat, you can absolutely serve them warm as the main course with a side of Tzatziki (or plain yogurt) and Greek salad or tabouli! You can also serve them as a next to Zucchini Fritters (Kolokithokeftedes); Greek lamb; grilled lamb chops; roast chicken; or Souvlaki!
Watch the video for how to make them:
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Stuffed Grape Leaves (Dolmas)
- Total Time: 1 hour 45 minutes
- Yield: Up to 60 grape leaves 1x
Description
These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you (be sure to read the post.)
Ingredients
- 1 16-oz jar grape leaves in brine (about 60 to 70 leaves), I used Oralndo brand (affiliate link)
- 1 1/2 cup short grain rice, soaked in plenty of water for 15 minutes, then drained
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- 1 large yellow onion, finely chopped
- 12 oz lean ground beef
- Kosher salt
- Black pepper
- 1 tsp allspice
- 1/2 tsp cumin
- 1/2 cup EACH chopped fresh parsley, fresh dill, and fresh mint
- 1 to 2 tomatoes sliced into rounds
- About 4 cups or more low-sodium chicken broth or water
- Juice of 2 lemons
Instructions
Prepare the Grape Leaves
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you’ll remove the stems before stuffing.) (See notes if using fresh grape leaves)
Prepare the Stuffing
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- While the rice is soaking, cook the meat. Heat 1 tbsp extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.
- In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.
Stuff Grape Leaves, Assemble, and Cook
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn’t look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
- To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll (think about this like rolling spring rolls or cigars.) Repeat with the remaining grape leaves or until you’re out of stuffing.
- Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.)
- Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked.
To Serve
- Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.
- Add a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO), and transfer to a serving platter.
- Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon. (More suggestions for what to serve along in the post above)
Notes
- Cooks Tips for Best Results: 1) Be sure to soak the rice before using, this allows it cook well and more evenly. 2) Don’t over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks. 3) Roll the grape leaves tightly enough so that they don’t unravel or become undone while cooking, BUT again, remember rice will expand as it cooks, so don’t fold too tightly or the rice won’t cook properly. 4) Adding a small inverted plate on top of assembled grape leaves in the pot helps keep them intact and in place and prevents them from floating while cooking. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed. 5) Once cooked, allow the grape leaves to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.
- Vegetarian Option:The difference in vegetarian grape leaves is obviously in the stuffing mixture. You will need to omit the meat and add 1/2 cup more rice. Sautee the onions (no meat this time) until translucent. And add onions to the rice. Add spices (allspice and cumin) and pinch of salt and add the fresh herbs. Mix to combine and use this vegetarian mixture in the recipe as outlined.
- If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain.
- Leftovers: Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat. To reheat, place in a pot with a tiny bit of liquid, cover and heat over medium-low heat until warmed through.
- Prepare-Ahead Tips: 1) You can prepare the stuffing 1 to 2 nights in advance and keep refrigerated in a tight-lid glass container in the fridge. 2) You can also roll the grape leaves and assemble them fully up to 1 night in advance and keep refrigerated until ready to cook. I like to take them out of the fridge for a bit before cooking so they are not so cold.
- Recommended for this Recipe: Visit our Online Shop to browse our Greek extra virgin olive oils and all-natural spices including allspice and cumin used in this recipe!
- Prep Time: 45 mins
- Cook Time: 60 mins
- Category: Entree
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed grape leaf
*This recipe first appeared on The Mediterranean Dish in 2014 and has been recently republished with new media and information for readers benefit. Enjoy!
We tried to make these, following your directions, and although they were tasty, it took 5 hours and the pot was still full of liquid at the end of the stated cooking time. What did we do wrong? Is there a way to make these without ending up with soup?
Hi, Laurie! I’m sorry you had issues with this recipe. Hard to say what may have gone wrong. Because stoves may vary, you may need to turn up the heat on yours a bit. What is medium on my stove may not be the exact medium temperature on your stove. Does that make sense? So glad you were still able to enjoy them.
I actually have not made these yet but intend to tomorrow. I have read many recipes but yours is so first time user friendly! Lots of good tips. I have 2 questions. Can I use 1/2 ground lamb and 1/2 ground beef? And secondly, and most important since our family size is 2, can I prepare these and freeze them prior to or after cooking? I would love to have a few dinners or horduerves in the freezer. In Greek Town Detroit I opt for these every single time and they serve them with a lemon sauce which I LOVE! Do you think that would freeze well too? Thank you Suzy!
Hi, Julie. Yes, I think using 1/2 ground beef and 1/2 ground lamb would be just fine. Also, I have had success freezing them after they’ve been cooked and completely cooled. Just place them in a freezer bag in one layer and freeze. Hope you enjoy them!
Made this tonight. Came out perfect. Although I would take it easy on the lemon next time. Come to think of it, it was entirely my fault as I made about 40. Shouldve adjusted the lemon juice. But next time I would start with 1 lemon. The rice and meat came out just the way I liked it.
Will definitely try your other yummy recipes.
Awesome! Thanks so much!
Hello Suzy,
I am definitely going to try making the grape leaves with meat and without.
How many layers of dolmades do you recommend putting on top of each other into the pot?
Also, can I freeze them either before cooking or after? If so, should I use freezer paper, then store them in a ziploc bag or container to prevent freezer burn. I wouldn’t want them to get waterlogged. My husband doesn’t eat them so it would be great if it was OK to freeze them.
How many does the recipe make?
I appreciate your help.
Thanks and take care.
Lynn
Hi, Lynn,
I put one layer of dolmades across the pot.
I have had success freezing them after cooking (once completely cooled). I place them in one layer in a freezer bag.
This recipe makes approximately 60 dolmades.
Hope that helps!
Hi, I made this recipe exactly and had so much leftover rice/meat mixture (almost half of the entire mixture) and not enough grape leaves to stuff. Not sure what happened but i feel like I needed another jar of grape leaves but didn’t have the convenience of running to the store to get one 🙁 I ended up using the leftover mixture to stuff peppers but next time I will get a second jar of leaves just in case. Thanks for a simple recipe 🙂
Hi, Suzy! Okay, so I was feeling MAJORLY lazy, cooking-wise (I’ve just been a loon prepping for Christmas, and we’ve “adopted” several special needs young adults who have no home, so trying to factor in that, as well…) but have also been HUGELY craving Dolmades…
Here’s what I did (it’s totally mental, but I’m cool with that!): I made up the meat and rice mixture (using cooked rice!), with all the spices, etc. THEN, I interpreted this as a “pastitsio”-style recipe, using layers of grape leaves instead of pasta, meat mix, etc. Then, I topped it with a bechamel, same I would with pastitio or moussaka.
It was AMAZING!!! I know it’s completely nontraditional, but MAN!, was it delicious!!! The filling completely made the dish – but it was stupid-delicious with the custard topping and the “grape leaf noodles…” Seriously – DELISH!!! Honestly, it could be made keto-friendly in this way, without the custard! So, so good – the perfect recipe: adaptable, freezable, “substitute-able,” etc.! lol Kudos! And Merry Christmas!!
Sometimes the best recipes come from experimenting a bit! Thanks for sharing your version! Hope you have wonderful Christmas!
I followed the recipe exactly and the dolmathes came out perfect! Thank you for sharing your recipe. The flavors are outstanding. Takes me back to my childhood. 2 thumbs up!
Wonderful to hear, Paula! Thank you!
Hi Suzy! I love your site and use your recipes often when cooking for my family. My husband is a Type I diabetic which requires him to be mindful of carbs. Do you think there’s a way to substitute cauliflower rice in this recipe? I can’t tell if the dolmas would come out with soggy filling if I used cauliflower. Thanks!
Hi, Carly. It may work, but I’ve never tried it myself so I can’t really advise as how to adjust the recipe. If you give it a go, would you pleases stop back and share any tips?
This was my first time ever making dolmades. I discovered grape leaves behind my apartment building and figured I should take advantage. I used red rice which is much tougher than white so I soaked the rice for a good hour. It was still a bit crunchy even after nearly 2 hours of steaming the dolmades. I would probably par-cook the rice in the future. I am also vegetarian so I stuffed with leeks, green onion, garlic and fresh herbs. For someone who typically does not like store-bought or restaurant dolmades, I was really impressed. I know I made a lot of substitutions but the method of cooking in this recipe was a fantastic guide.
Thank you for sharing, Jillian!
This did not turn out AT ALL, I thought I would try a new way to make these but they came out mushy ( rice)
Over cooked because they couldn’t absorb all the moisture. I won’t be doing it this way again!
hi
hi you do not have to cook meat before filleting; it will be more flavorful if you leave it raw.
RG
I think stuffed grape leaves without meat aren’t technically allowed to be called grape leaves. Who the heck wants such a bland rolled rice mixture? JK
My husband was Lebanese, I have his mother’s recipe. I’m used to using jar leaves but this time my neighbor let me go shopping thru his grapes.
The grandmother recipe goes like this: shiny side of leaf down cut off stems, add a mixture of RAW combined lamb, hamburg and uncooked rice with a total teaspoon (or less) of cumin and allspice (using more hamburg is ok.) I line the bottom of the pot with leaves. I don’t measure the mix I put in the leaf, usually a small ball rolled long. Then wrap the meat loosely in the leaves. You don’t want the leaves to open so the sides are tight the roll is mildly loose to allow for the uncooked rice. Cooking it first is too much work. This is a longer cooking time but less labor and no onions. If anything you want to add make it pine nuts. Fill the pot with the rolled leaves, top with water and an upside down dish. Cook about 1 hr or so. You can take one out and see if cooked, if not keep boiling a long slow boil is good.
Now once the dish is done you can use Leban to eat it together. Leban is Greek white non flavor yogurt. You put the entire thing of yogurt in the center of a cheese cloth. Tie the cheese cloth 4 corners and hang over your sink faucet OVERNIGHT. In the morning roll it out into a bowl, smooth it and add olive oil. Syrian bread is best with this meal and it’s not an appetizer.
Hi, Lon! Thank you for sharing. I enjoy hearing about different variations/methods of beloved recipes.
Hi, could you please tell me what I would have to do in order to use fresh vine leaves instead of ones from a jar?
Many thanks!
Karen
Hi, Karen. To use fresh grape leaves in this recipes, first be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. From there, you can use them as indicated.
Suzy, Made a batch yesterday to take as an hors d’oueves for a potluck dinner party today. I’ve always precooked my rice, but followed you recipe. Well, the rice in the final product was a bit “crunchy!” Not bad, but not as smooth as I usually have. The uncooked rice did swell, as you warn in the recipe, and a few of the rolls sort of burst open during cooking. Finally, the liquid never “absorbed,” even after over an hour of cooking. I had a lot of juice left over after the dolmas were cooked. The dolmas were a bit too juicy and some fell apart as I was taking them out of the pot. So, while the flavor was the best I’ve ever gotten with dolmas, the texture and “loss” due to disintegration, was unfortunate, To me these were more like the big hot dolmas served with a lemon sauce as a main course, not the small room temperature dolmadakis that is more frequently encountered. Regardless, the flavor was fantastic. I just need to fine tune the technique. Thanks!
Thank you for sharing, Michael! Dolmas can be a labor of love and sometimes need some practice to make perfect. So glad you enjoyed the flavors, though!
Turned out perfect and so delicious.
Can you freeze them?
Thank you.
Carolyn
Sure! After they’re completely cooled, you can plance them in a freezer bag in one layer and freeze.
Hi I’m a big fan!! I’m Egyptian but born here, so I love learning how to cook from you! For the grape leaves what type of pot are you using here and what type of broth flavor do you use?? Knor or Maggie?
Do you ever put meat on the bottom?
Thank u
Hi, Jessica! For a pot, I usually use a basic Ductch oven here. As for the broth, any brand of low-sodium chicken broth you prefer will work here. The brand doesn’t really matter.
For this recipe will the recipe come out mushy? If so what can I do to prevent it becoming mush/overcooked?
Thank you!
Hi, Jenny! I have not had the problem with the rice turning out overcooked/mushy with this recipe, so my recommendation would be to just follow it as written for the best results. Enjoy!!