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Dolmades (Stuffed Grape Leaves with Rice)

There’s something downright special about a tray of tender, lemony dolmades that just makes folks gather ‘round the table. With a handful of simple ingredients and a little patience, this recipe brings big flavor without any fuss.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb prepared grape leaves fresh or canned
  • 1/4 cup extra virgin olive oil
  • 1 lb onion diced
  • 3-4 cloves garlic large
  • 1 cup uncooked white rice not quick cooking
  • 2 cups water
  • 1 tsp salt
  • 1/2 cup green onion sliced
  • 1 cup fresh dill packed, chopped
  • 1 cup fresh parsley packed, chopped
  • 1/4 cup lemon juice
  • 4-6 cups chicken broth heated to boiling (or vegetable broth or water)
  • avgolemono sauce for serving

Method
 

  1. Prepare the grape leaves by soaking if canned or properly prepping if fresh, then drain and remove stems.
  2. Heat olive oil and sauté diced onions on high heat until translucent, then add garlic and cook briefly.
  3. Add rice, water, and salt, mix well, reduce heat to low, and simmer until water is absorbed.
  4. Remove from heat, stir in dill and parsley, allow mixture to cool, and adjust salt if needed.
  5. Line a pot with grape leaves, place filling onto each leaf, and roll tightly while enclosing the filling.
  6. Arrange rolls seam-side down in layers, keeping them snug and no more than three layers deep.
  7. Drizzle lemon juice over rolls, add hot broth to cover, and weigh down with a plate.
  8. Simmer covered on medium-low heat for about an hour, ensuring rolls remain submerged.
  9. Remove from heat, cool slightly, carefully lift rolls out, and serve with avgolemono sauce or olive oil and lemon juice.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with fresh salads, bread, or light yogurt-based sauces for a complete meal.