Baked Dolmades with Lemon and Herb Rice Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender grape leaves stuffed with fragrant rice, fresh herbs, and a bright lemon finish, baked until tender and flavorful. This Greek recipe (vegetarian), ready in about 90 minutes, pairs uncooked long grain rice, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20 pieces stuffed grape leaves (dolmades), fresh or jarred
• 3/4 cup uncooked long grain rice
• 3 tbsp olive oil
• 1 small, finely chopped yellow onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1/4 cup lemon juice
• 1 cup vegetable broth or water
• 1 tsp salt
• 1/2 tsp black pepper
• 4 slices lemon slices

Instructions

1. Step 1: Preheat oven to 350°F. In a skillet, heat 3 tbsp olive oil over medium heat. Add 1 finely chopped small yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 3/4 cup uncooked long grain rice, 1 tsp salt, and 1/2 tsp black pepper to the skillet with onions. Stir for 2 minutes to coat rice in oil and toast lightly.
3. Step 3: Pour in 1 cup vegetable broth or water and bring to a simmer. Cover and cook on low heat for 10 minutes until rice is partially cooked but still firm.
4. Step 4: Remove skillet from heat and stir in 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 1/4 cup lemon juice. Mix to combine.
5. Step 5: Lay 20 grape leaves flat and place about 1 tablespoon of the rice mixture in the center of each leaf. Fold edges over and roll tightly into cigar shapes.
6. Step 6: Place the stuffed grape leaves seam side down in a baking dish, layering if needed. Drizzle with 2 tbsp olive oil and top with 4 lemon slices.
7. Step 7: Cover dish tightly with foil and bake for 45 minutes until grape leaves are tender and rice is fully cooked.
8. Step 8: Let cool slightly before serving. These dolmades are excellent warm or at room temperature.