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Traditional Kosher Stuffed Grape Leaves (Dolma) with Rice and Herbs - Middle Eastern recipe
Growing up, I watched my grandmother carefully roll dozens of grape leaves every Friday, turning our kitchen into an assembly line of aromatic herbs and tender rice. She'd brought this recipe from the old country, and watching her work was like seeing an artist paint. Each leaf got the same gentle attention, the same precise amount of filling, the same careful tuck and roll. Dolma isn't just about the finished product. It's about the rhythm you develop while rolling, the way your hands learn to gauge the right amount of filling without measuring. The rice mixture needs to be seasoned boldly because the grape leaves will mellow those flavors as they cook. I add plenty of fresh dill and mint, plus a generous squeeze of lemon that brightens everything up. Some people use pine nuts, but I prefer the cleaner taste without them. The key to perfect dolma lies in two things: don't overstuff the leaves, and arrange them snugly in your pot so they don't unroll during cooking. I learned this the hard way after my first batch turned into a messy pile of rice and torn leaves. Now I place them seam-side down in tight rows, then weigh them down with a heavy plate. The gentle simmer transforms the rice from firm to tender while the grape leaves become silky and infused with all those herbs. These make an elegant appetizer for Shabbat dinner or any time you want something that looks impressive but doesn't require last-minute fussing. They're actually better the next day, which makes them perfect for entertaining. I serve them at room temperature with a dollop of Greek yogurt and extra lemon wedges.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 jar grape leaves in brine about 50 leaves, rinsed and drained
  • 1 cup long-grain white rice uncooked
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup olive oil divided
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh mint chopped
  • 2 tablespoons fresh parsley chopped
  • 1 large lemon juiced, about 1/4 cup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 cups vegetable broth or water
  • 2 tablespoons tomato paste

Method
 

  1. Rinse the grape leaves thoroughly under cold water to remove excess brine. Pat them dry and remove any thick stems. Set aside the best 40 leaves for stuffing.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in the uncooked rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted. Add the tomato paste, dill, mint, parsley, salt, and pepper. Mix well and remove from heat.
  4. Add half the lemon juice to the rice mixture and stir to combine. Let the filling cool slightly while you prepare your workspace.
  5. Place a grape leaf on your work surface, shiny side down, with the stem end toward you. Place about 1 tablespoon of filling near the stem end. Fold the stem end over the filling, then fold in the sides and roll tightly toward the tip of the leaf.
  6. Line the bottom of a heavy-bottomed pot with any torn or unused grape leaves. Arrange the rolled dolma seam-side down in tight rows over the leaf-lined bottom.
  7. Whisk together the vegetable broth, remaining lemon juice, and remaining 2 tablespoons olive oil. Pour this mixture over the dolma.
  8. Place a heavy plate or lid directly on top of the dolma to keep them from unrolling during cooking. Bring to a boil, then reduce heat to low and simmer covered for 45-60 minutes, until the rice is tender and the liquid is mostly absorbed.
  9. Remove from heat and let stand for 10 minutes before serving. Serve warm or at room temperature with lemon wedges and Greek yogurt if desired.

Notes

Dolma can be made up to 3 days ahead and stored in the refrigerator. They're traditionally served at room temperature. If grape leaves seem too salty after rinsing, blanch them in boiling water for 2 minutes before using. Leftover dolma freeze well for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 420mg 18%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.