Mediterranean Dolmades with Lemon and Fresh Herbs

By , Test Kitchen Director · 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

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.

Related recipes