Dolmades with Lemon-Infused Avgolemono Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender grape leaves stuffed with herbed rice served with a silky, tangy lemon egg sauce for a classic Greek appetizer. This greek-inspired vegetarian ready in about 100 minutes blends long grain rice, small, finely chopped onion, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 leaves, rinsed and drained grape leaves jarred
• 1 cup long grain rice
• 1 small, finely chopped onion
• 3 tbsp olive oil
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh mint
• 1/4 cup, divided lemon juice
• 1.5 cups vegetable broth
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a saucepan over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent.
2. Step 2: Stir in 1 cup long grain rice, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh mint. Cook for 2 minutes until fragrant.
3. Step 3: Add 1.5 cups vegetable broth and 2 tbsp lemon juice, bring to a boil, cover, and simmer on low for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let cool.
4. Step 4: To assemble, lay each of the 30 rinsed grape leaves shiny side down on a flat surface. Place about 1 tablespoon of the cooled rice filling near the stem end, fold sides in, and roll tightly into 1.5-inch cylinders.
5. Step 5: Arrange the dolmades seam side down tightly in a deep pot. Add 1 cup water and cover with a heatproof plate to keep them submerged. Simmer gently over low heat for 40 minutes.
6. Step 6: Meanwhile, whisk 2 large eggs in a bowl with 1/4 cup lemon juice, 1 tsp salt, and 1/2 tsp black pepper until frothy.
7. Step 7: Temper the egg mixture by slowly whisking in 1/2 cup of the hot cooking liquid from the dolmades pot, then pour the tempered sauce back into the pot. Heat gently, stirring, until the sauce thickens slightly but do not boil.
8. Step 8: Serve dolmades warm drizzled with the lemon-infused avgolemono sauce.