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Best Dolma Recipe

Dolma Recipe

Dolma is a traditional Mediterranean dish made with grape leaves stuffed with rice, herbs, and spices. This Best Dolma Recipe offers a flavorful and healthy vegetarian option, perfect as an appetizer or part of a mezze spread. Enjoy this authentic recipe for a refreshing and savory dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 140 kcal

Equipment

  • Large pot with a lid
  • Mixing bowl
  • Tongs or slotted spoon
  • Sharp knife

Ingredients
  

  • 30-40 grape leaves
  • 1 cup uncooked short-grain rice
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1 tbsp tomato paste
  • 2 tbsp fresh lemon juice
  • 2 cups vegetable broth or water
  • salt and pepper to taste

Instructions
 

  • 1. Prepare the Grape Leaves
    If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine and pat dry.If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until tender. Drain and set aside.
    2. Make the Filling
    In a mixing bowl, combine the uncooked rice, chopped onion, minced garlic, parsley, mint, olive oil, tomato paste, salt, and pepper.Add 1 tablespoon of lemon juice to the mixture and stir well to combine all ingredients.
    3. Stuff the Grape Leaves
    Lay a grape leaf flat, shiny side down, on a clean surface.Place about 1 tablespoon of the rice mixture near the base of the leaf.Fold the sides over the filling and roll it up tightly from the base to the tip, like a small burrito. Repeat with the remaining grape leaves and filling.
    4. Cook the Dolma
    Line the bottom of a large pot with a few grape leaves to prevent sticking.Arrange the stuffed grape leaves seam-side down in the pot, packing them snugly in layers.Pour the vegetable broth (or water) over the grape leaves until they are just covered.Drizzle with olive oil and lemon juice, cover the pot, and simmer over low heat for about 45 minutes, or until the rice is fully cooked and the grape leaves are tender.
    5. Serve
    Remove the dolma from the pot using tongs or a slotted spoon and arrange on a serving plate. Drizzle with extra lemon juice and olive oil before serving. Serve warm or at room temperature as an appetizer or main dish.

Notes

  • Vegan Option: This dolma recipe is naturally vegan, but you can add meat like ground beef or lamb for a heartier version.
  • Make-Ahead: Dolma can be made a day ahead and stored in the fridge. The flavors develop beautifully as they rest.
  • Add-Ins: You can add pine nuts or raisins to the filling for extra texture and a hint of sweetness.
  • Serving Suggestions: Serve alongside tzatziki, hummus, or as part of a Mediterranean mezze platter.
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