Mediterranean Dolmades with Lemon and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 recipe, ready in about 80 minutes, pairs jarred grape leaves, rinsed and drained, long grain white 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 jarred grape leaves, rinsed and drained
• 1 cup long grain white rice
• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup lemon juice
• 1 1/2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable broth

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.