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Dinner Meals Cooking Time : 1 hour 40 minutes Recipe Servings : Approximately 35–40 Dolmades Recipe Dificult : easy 0.00

Greece Dolmades | Traditional Greek Stuffed Grape Leaves

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Greek Dolmades are tender grape leaves wrapped around a flavorful filling of rice, fresh herbs, onion, lemon, and olive oil. This classic Mediterranean dish is known for its delicate texture, bright citrus flavor, and aromatic combination of dill, parsley, and mint.

Dolmades can be served as a vegetarian appetizer, side dish, or light meal. The grape leaves are carefully filled with seasoned rice, rolled into neat parcels, and gently simmered in lemon-infused liquid until tender. As they cook, the rice absorbs the fragrant herbs, olive oil, and citrus flavors.

Traditional Greek Dolmades are delicious served warm or chilled with lemon wedges and creamy Greek yogurt or tzatziki. They are perfect for meze platters, Mediterranean dinners, picnics, parties, and holiday gatherings.

Cooking Method

Drain the grape leaves and rinse them thoroughly under cold water to remove excess brine.
Bring a large pot of water to a boil.
Blanch the grape leaves for 2–3 minutes.
Drain and set them aside to cool.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 4–5 minutes until softened.
Add the uncooked rice and stir for 2–3 minutes.
Add the parsley, dill, mint, lemon juice, salt, pepper, and oregano.
Pour in 1½ cups vegetable broth or water.
Simmer for 5–7 minutes, stirring occasionally. The rice should only be partially cooked.
Remove the filling from the heat and allow it to cool slightly.
Line the bottom of a large pot with a few grape leaves.
Place one grape leaf flat on a work surface with the veined side facing upward.
Place about 1 tablespoon of rice filling near the bottom center of the leaf.
Fold the sides inward over the filling.
Roll tightly upward into a small cigar-shaped parcel.
Repeat with the remaining grape leaves and filling.
Arrange the Dolmades seam-side down in the prepared pot, packing them closely together.
Mix the vegetable broth, lemon juice, and olive oil.
Pour the liquid over the Dolmades.
Place a heatproof plate gently over the rolls to keep them from opening during cooking.
Cover the pot and simmer over low heat for 40–50 minutes, until the grape leaves are tender and the rice is fully cooked.
Remove from the heat and let the Dolmades rest for 10–15 minutes.
Serve warm or chilled with lemon wedges, Greek yogurt, or tzatziki.

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Grape Leaves : 1 jar (16 oz / 450g) grape leaves, drained and rinsed ,, 2 tbsp olive oil

Rice Filling : 1½ cups uncooked short-grain rice ,, 1 medium onion, finely chopped ,, 3 tbsp extra virgin olive oil ,, ½ cup fresh parsley, finely chopped

Rice Filling : ¼ cup fresh dill, finely chopped ,, ¼ cup fresh mint, finely chopped

Rice Filling : 2 tbsp fresh lemon juice ,, 1 tsp salt ,, ½ tsp black pepper

Rice Filling : ½ tsp dried oregano ,, 1½ cups vegetable broth or water

For Cooking : 1 cup vegetable broth or water ,, ¼ cup fresh lemon juice ,, 2 tbsp extra virgin olive oil

For Serving : Lemon wedges ,, Greek yogurt or tzatziki ,, Fresh dill or parsley

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