Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill
Tender grape leaves wrapped around a fragrant filling of rice, pine nuts, and warm spices, finished with a bright lemon and dill sauce. This Mediterranean-inspired vegetarian recipe, ready in about 80 minutes, pairs jarred grape leaves, rinsed and drained, long grain rice, rinsed, 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.
Ingredients
- 30 jarred grape leaves, rinsed and drained
- 1 cup long grain rice, rinsed
- 1 medium onion, finely chopped
- 4 tbsp olive oil
- 1/4 cup pine nuts
- 1/4 cup fresh dill, chopped
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup lemon juice
- 1 1/2 cups water or vegetable broth
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until soft and translucent. Stir in 1/4 cup pine nuts and cook for 2 more minutes until lightly toasted.
- Step 2: Add 1 cup rinsed long grain rice, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir to combine, then pour in 1 1/2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes until rice is partially cooked.
- Step 3: Remove from heat and stir in 1/4 cup chopped fresh dill and 2 tbsp olive oil. Let the filling cool slightly.
- Step 4: Lay one of the 30 rinsed and drained grape leaves shiny side down on a flat surface. Place about 1 1/2 tbsp filling near the stem end, fold in the sides, and roll tightly into a small cylinder. Repeat with remaining leaves and filling.
- Step 5: Arrange the stuffed grape leaves seam side down in a large pot in a single layer. Drizzle 1/3 cup lemon juice and 2 tbsp olive oil over the top, then place a heatproof plate on top to keep them submerged.
- Step 6: Cover with water to just cover the dolmas, bring to a simmer, cover, and cook for 40 minutes until the rice is tender. Let cool slightly before serving with extra lemon wedges.
Frequently asked questions
How long does Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill 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 Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill?
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 rice, rinsed from drying out.
Can I substitute ingredients in Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill?
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 Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill 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 Spiced Dolma-Stuffed Grape Leaves with Lemon and Fresh Dill?
Mediterranean vegetarian 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.
