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If you’ve ever been curious about making stuffed grape leaves at home, you’re in the right place. These little rolls, often called dolmas, dolmades, or warak enab, are a Mediterranean favorite. My version uses rice, pine nuts, fresh herbs, and a lemony broth for a light and flavorful dish that brings me straight back to family meals around my grandmother’s table.
Why You’ll Love This Recipe
Stuffed grape leaves are more than just an appetizer in our home. They are a taste of heritage. I grew up eating my grandma’s Lebanese stuffed grape leaves simmered in tomato sauce, and the smell of them cooking always filled her kitchen. When I began making them myself, I found that simmering the rolls in broth instead of tomato sauce created a lighter, more versatile version. That small change was a breakthrough. It made the recipe something my whole family enjoys often, whether for a simple lunch, dinner, or appetizer.
I also have fond memories of eating dolmas while traveling in Greece with my husband. Each version tells its own story, and this one reflects my Lebanese roots while still being approachable for anyone learning to roll grape leaves for the first time. Once you get the hang of it, the process becomes simple and even relaxing.
If you enjoy these grape leaves, you might also love pairing them with Easy Spinach Fatayer Recipe (Lebanese Spinach Pies), Lebanese Tabbouleh or Lebanese Hummus. Both are traditional dishes that complete a mezze spread beautifully.
Ingredients You’ll Need
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Grape Leaves: Fresh leaves must be blanched quickly to soften them, while jarred grape leaves can be used right away. Both work well, so choose what is most accessible to you.
- Rice: Forms the hearty base of the filling. Short or medium-grain rice holds together best.
- Pine Nuts: Add a nutty flavor and delicate crunch. You can toast them lightly to bring out their aroma.
- Mint and Dill: Fresh herbs brighten the rice filling. Mint adds freshness and dill adds a savory depth.
- Olive Oil: Helps bind the filling and keeps the grape leaves moist.
- Lemon Juice: Essential for flavor and balance. The citrusy broth is what makes this recipe shine.
- Broth: Used for simmering. It infuses flavor while keeping the rolls tender.
How to Make Vegetarian Stuffed Grape Leaves
Step 1: If using fresh grape leaves, blanch them in boiling water for about 90 seconds, then place them in cold water to stop the cooking. If using jarred leaves, rinse them and pat them dry.
Step 2: Finely chop the herbs. In a large bowl, mix the rice, pine nuts, mint, dill, olive oil, salt, and black pepper until well combined.
Step 3: Place one grape leaf shiny side down on a flat surface. Add about a tablespoon of filling in the center.
Step 4: Fold in the sides, tuck the bottom over the filling, and roll tightly but not so tightly that the rice cannot expand.
Step 5: Place the rolled leaves seam side down in a pot or baking dish. Repeat until all the filling or grape leaves are used. Place a small inverted plate over the grape leaves to keep them secure while cooking. Bring the broth to a boil, then pour it over the grape leaves until just covered.
Step 6: Cover the pot and cook over medium heat for about 30 minutes. Remove the plate, add lemon juice over the rolls, then cover again and simmer on low for another 30 to 45 minutes until the grape leaves are tender and the rice is fully cooked.
Step 7: Let them rest, covered, for 30 minutes so the flavors can meld together. Serve warm or at room temperature, garnished with feta and parsley.
Tips for Success
- Rolling Technique: Roll tightly enough so the leaves hold together but not so tightly that the rice bursts during cooking.
- Seam Side Down: Always place rolled leaves seam side down in the pot. This prevents them from unraveling.
- Let Them Rest: Allowing the rolls to sit after cooking deepens the flavor and improves the texture.
- Broth vs Tomato Sauce: My grandma simmered her grape leaves in tomato sauce. I prefer broth for a lighter version, but both methods are delicious.
- Fresh vs Jarred Leaves: Fresh grape leaves offer a tender texture when blanched, while jarred grape leaves are convenient and always ready to use.
- Prevent Mushy Rice: Use medium-grain rice and avoid overfilling the rolls. Cooking too long or with too much liquid can make the rice soft.
- Balance the Lemon: Start with the juice of two lemons and adjust to taste. Too much lemon can overpower the herbs and rice.
- Avoid Tearing: Blanch fresh leaves briefly to soften them and roll gently. Jarred leaves may need rinsing to remove brine, which also softens them slightly.
How to Serve Dolmas
These are perfect on a mezze platter alongside dips like Baba Ghanoush or yogurt sauce for dipping. I often garnish them with parsley, feta, and lemon wedges.
They also pair well with dishes like Spicy Lebanese Potatoes or Fattoush for a complete spread. These rolls are enjoyed across the Mediterranean, from Lebanese warak enab to Turkish dolma.
Recipe FAQs
Yes. After cooking, allow them to cool fully, drizzle with olive oil, and freeze in a bag or container for up to 3 months.
Both ways work. In many Mediterranean traditions, vegetarian grape leaves are served cold while meat-filled ones are served warm.
Blanch fresh leaves briefly to soften them, or rinse jarred leaves to remove brine. Roll gently and avoid overstuffing.
Dolmades are often served with a lemony flavor and vegetarian filling, while Lebanese warak enab can include meat and sometimes be simmered in tomato sauce. Check out these meat stuffed grape leaves if you’re looking for a non-vegetarian option.
Yes. You can roll the grape leaves, cover them, and store in the refrigerator for up to 24 hours before cooking. Cooked grape leaves can also be made a day in advance and reheated gently before serving.
This stuffed grape leaves recipe may look intricate, but with a little practice, it becomes second nature. Whether you serve them warm for dinner or chilled as an appetizer, they bring a taste of tradition and the Mediterranean right to your table.
Try this recipe and let me know in the comments how your family enjoys them. This recipe reflects my Lebanese family traditions and years of testing in my own kitchen, so I hope it becomes a favorite for you, too.
More Mediterranean Recipes
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Stuffed Grape Leaves
Ingredients
- 2 cups of cooked rice
- 1 cup of toasted pine nuts
- ½ cup of chopped fresh mint
- ¼ cup of chopped fresh dill
- 2 tablespoons of olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- About 4 cups of broth
- Juice of 2 lemons
- Garnish: feta cheese and parsley
Instructions
- If you are using fresh grape leaves you’ll need to steam them before using. To do this just boil a pot of water and place the leaves in. Boil for 90 seconds and remove. Blanch in cold water.
- If you are using pickled grape leaves there is no additional prep. Chop herbs finely
- Mix rice, pine nuts, mint, dill, oil and spices in a bowl
- Lay out one grape leaf and place about 1 Tablespoon of the rice mixture in the middle of the leaf. Fold each side and tuck the bottom in and roll tightly but not too tightly because they do need to expand.
- Place seam side down in a baking pan. Repeat with all grape leaves or until you run out of rice.
- Place a small plate inverted on top which will help keep them in place while they cook. Boil the broth and pour over the grape leaves until the top of the grape leaves is just covered.
- Cover the pot with its lid and cook over medium heat for about 30 minutes or until the liquid has been absorbed.
- Uncover, remove the plate {you are done with the plate} then pour juice of 2 lemons over the grape leaves. Cover again with the lid and cook on low heat for about 30 to 45 more minutes or until the grape leaves are fully cooked.
- Uncover and let rest for 30 minutes. Remove and serve warm. You can garnish with feta cheese and parsley.
Notes
- These will keep well in the refrigerator for about five days. Drizzle olive oil on top and cover to store. Return to room temperature before serving. They can also be frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FINALLY !!! The basic delish GREEK recipe for dolmas . Thank you!
I don’t use cooked rice. raw is fine and takes a step out. I cook mine raw for about 20 minutes. don’t pack the leaves that ghtly as they will swell. for a touch of sweet I chop up dried fruit and lace it in. ENJOY!!!! 🤘
Love your idea. Thanks.