Braised Lamb and Rice Dolma with Warm Allspice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Grape leaves wrapped around a savory mixture of spiced ground lamb and rice, slowly braised to tender perfection with aromatic Middle Eastern spices. This middle eastern-inspired middle eastern ready in about 80 minutes pairs leaves, rinsed and drained grape leaves, ground lamb, medium-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 50 leaves, rinsed and drained grape leaves
• 1 lb ground lamb
• 3/4 cup medium-grain white rice
• 1 large, finely diced onion
• 3, minced garlic cloves
• 1/2 cup, chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• for serving lemon wedges

Instructions

1. Step 1: Rinse 3/4 cup medium-grain white rice under cold water until water runs clear, then drain well.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely diced onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through.
4. Step 4: Stir in the drained rice, 2 tbsp tomato paste, 1 tsp ground allspice, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to combine flavors.
5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh parsley. Let the filling cool slightly.
6. Step 6: Place one grape leaf shiny side down on a flat surface and spoon about 1 tbsp of the lamb and rice mixture near the stem end. Fold in the sides and roll tightly into a cigar shape. Repeat until all filling is used.
7. Step 7: Layer the dolmas seam side down in a heavy-bottomed pot. Drizzle remaining 1 tbsp olive oil over the dolmas and pour 2 cups water gently over them.
8. Step 8: Place a heatproof plate on top of the dolmas to keep them submerged. Cover pot and simmer gently over low heat for 50 minutes until rice is tender and flavors meld.
9. Step 9: Serve warm with lemon wedges for squeezing over.