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Authentic Lemony Rice-Stuffed Grape Leaves (Dolmades)

A stack of glistening lemony rice-stuffed grape leaves (dolmades) served in olive oil on a white plate.
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Make bright, tangy rice-stuffed grape leaves using a traditional method where the rolls simmer in a lemon-infused broth. This recipe yields tender, flavorful vegetarian dolmades perfect as an appetizer.

Ingredients

Scale
  • 1 jar (16 ounces) preserved grape leaves, rinsed well
  • 1 cup short-grain rice (Arborio or Calrose), uncooked
  • 1 large yellow onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup fresh tarragon, chopped (optional, for depth)
  • 1/2 cup olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice, plus 1/2 cup for cooking liquid
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth or water
  • 2 tablespoons extra virgin olive oil (for the cooking pot)

Instructions

  1. Prepare the grape leaves: If using jarred leaves, soak them in warm water for 15 minutes to soften, then rinse thoroughly and pat dry. Trim the tough stems if present.
  2. Make the rice filling: In a large bowl, combine the uncooked rice, chopped onion, parsley, dill, mint, and tarragon.
  3. Season the filling: Add the 1/2 cup olive oil, 1/4 cup lemon juice, lemon zest, salt, and pepper to the rice mixture. Mix everything well by hand until the rice is evenly coated.
  4. Roll the dolmades: Lay a grape leaf flat, shiny side down. Place about 1 teaspoon of filling near the base (stem end). Fold the sides inward over the filling, then roll tightly from the base toward the tip to create a small, compact cylinder. Repeat with remaining leaves and filling.
  5. Arrange the pot: Line the bottom of a heavy-bottomed pot with any torn grape leaves or vegetable scraps to prevent sticking. Pack the rolled dolmades tightly in a single layer, seam-side down, in concentric circles.
  6. Prepare the cooking liquid: In a separate bowl, whisk together the 4 cups of broth/water, the remaining 1/2 cup of lemon juice, and 2 tablespoons of extra virgin olive oil.
  7. Cook the dolmades: Gently pour the lemon liquid over the rolls until they are just covered. Place a heatproof plate directly on top of the rolls to keep them submerged during cooking.
  8. Simmer: Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and simmer for 50 to 60 minutes, or until the rice is tender and the liquid is absorbed.
  9. Cool and serve: Remove the pot from the heat and let the dolmades cool in the liquid for at least 30 minutes before serving. Serve warm or at room temperature with extra lemon wedges.

Notes

  • For the best flavor penetration, use fresh lemon juice in both the filling and the cooking liquid.
  • If your grape leaves are very small, use less filling per leaf to ensure a tight roll.
  • Do not skip placing a plate on top of the rolls; this keeps them from unraveling while cooking.

Nutrition

Find it online: https://juliameal.com/lemony-rice-stuffed-grape-leaves/