Spiced Dolma-Style Stuffed Grape Leaves with Lamb and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory grape leaves wrapped around a fragrant mixture of ground lamb, rice, and warm spices, simmered until tender. This mediterranean-inspired lamb ready in about 80 minutes pairs ground lamb, uncooked long-grain rice, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 lb ground lamb, 1/2 cup uncooked long-grain rice, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, and 1 tsp salt. Mix well.
  2. Step 2: Lay one of the 30 fresh grape leaves flat on a work surface with the stem end toward you. Place about 1 tablespoon of the lamb and rice mixture near the stem end. Fold the sides over the filling and roll up tightly into a cylindrical shape. Repeat with remaining leaves and filling.
  3. Step 3: In a large pot, drizzle 3 tbsp olive oil evenly on the bottom. Arrange the stuffed grape leaves seam-side down in a single layer, packing them tightly.
  4. Step 4: Pour 1/4 cup fresh lemon juice and 1 cup water or broth over the dolmas. Place a heatproof plate on top to keep them submerged.
  5. Step 5: Cover and simmer gently over low heat for 45-50 minutes until the rice is tender and the filling is cooked through.
  6. Step 6: Remove from heat and let dolmas rest for 10 minutes before serving warm or at room temperature.

Frequently asked questions

How long does Spiced Dolma-Style Stuffed Grape Leaves with Lamb and Rice 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-Style Stuffed Grape Leaves with Lamb and Rice?

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 ground lamb from drying out.

Can I substitute ingredients in Spiced Dolma-Style Stuffed Grape Leaves with Lamb and Rice?

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-Style Stuffed Grape Leaves with Lamb and Rice 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-Style Stuffed Grape Leaves with Lamb and Rice?

Mediterranean lamb 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.

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