Dolmades Stuffed Grape Leaves with Lemon and Herbs

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender grape leaves stuffed with a flavorful mixture of rice, fresh herbs, and lemon juice, slowly simmered to perfection. This Greek recipe, ready in about 70 minutes, pairs grape leaves in brine, rinsed, long grain rice, olive oil 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

• 30 grape leaves in brine, rinsed
• 3/4 cup long grain rice
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 1/3 cup lemon juice
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 30 grape leaves under cold water to remove excess brine and set aside to drain.
2. Step 2: In a medium skillet, heat 1/4 cup olive oil over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3/4 cup long grain rice and cook for 2 minutes until rice is lightly toasted and fragrant.
4. Step 4: Remove skillet from heat and stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh dill, 2 tbsp chopped fresh mint, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Add 1 cup water and 1/3 cup lemon juice to the rice mixture and stir well.
6. Step 6: Place one grape leaf shiny side down on a flat surface, add about 1 tablespoon of rice mixture near the stem end, fold in the sides, and roll tightly into a small cylinder. Repeat with remaining leaves and filling.
7. Step 7: Arrange the stuffed grape leaves seam side down in a large pot, packing them snugly in layers.
8. Step 8: Place a heatproof plate on top of the dolmades to keep them submerged, pour in enough water to cover, and simmer gently for 40 minutes until rice and leaves are tender.
9. Step 9: Drain and serve warm or at room temperature with lemon wedges.