Dolmades Stuffed Grape Leaves with Lemon and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 45 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Dolmades Stuffed Grape Leaves with Lemon and Herbs take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dolmades Stuffed Grape Leaves with Lemon and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grape leaves in brine, rinsed from drying out.

Can I substitute ingredients in Dolmades Stuffed Grape Leaves with Lemon and Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dolmades Stuffed Grape Leaves with Lemon and Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dolmades Stuffed Grape Leaves with Lemon and Herbs?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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