Mediterranean Dolmades with Lemon and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender grape leaves stuffed with a fragrant blend of rice, fresh herbs, and lemon, gently simmered for a satisfying vegetarian Greek appetizer. This greek-inspired vegetarian (vegetarian) ready in about 80 minutes pairs long grain white rice, olive oil, medium yellow onion, finely chopped 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: 30 min Cook: 50 min Serves 6 Greek cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup olive oil in a saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 1 cup long grain white rice, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until rice is coated and fragrant.
  3. Step 3: Add 1 1/2 cups water and 1/4 cup lemon juice, bring to a boil, then reduce heat, cover, and simmer for 10 minutes until rice is partially cooked and liquid absorbed.
  4. Step 4: Remove from heat and let cool slightly. Place 1 jarred grape leaf shiny side down on a flat surface. Place 1 heaping tbsp of rice mixture near the stem end and fold sides over, then roll tightly into a small cigar shape. Repeat until all leaves and filling are used.
  5. Step 5: Arrange dolmades seam side down in a deep pot snugly. Pour 1 cup vegetable broth over dolmades and top with a small plate to keep them submerged.
  6. Step 6: Cover pot and simmer gently over low heat for 40 minutes until rice is tender and flavors melded. Cool slightly before serving.

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Frequently asked questions

How long does Mediterranean Dolmades with Lemon and Fresh Herbs take to make?

Total time is about 80 minutes (30 min prep + 50 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 Mediterranean Dolmades with Lemon and Fresh 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 long grain white rice from drying out.

Can I substitute ingredients in Mediterranean Dolmades with Lemon and Fresh 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 Mediterranean Dolmades with Lemon and Fresh 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.

Is Mediterranean Dolmades with Lemon and Fresh Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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