Tender grape leaves wrapped around a fragrant rice and herb filling, gently simmered in olive oil and lemon until perfectly soft. These classic dolmadakia are bright, comforting, and ideal as a mezze, appetizer, or light meal served warm or at room temperature.
Why You’ll Love This Recipe
Authentic Mediterranean flavors with simple, wholesome ingredients
Naturally vegetarian and halal-friendly
Perfect make-ahead dish that tastes even better the next day
Versatile for serving as an appetizer, side, or mezze platter star
Elegant yet comforting, suitable for everyday meals or gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 jar (16 oz / 450 g) grape leaves, drained and rinsed
1 cup short-grain rice (such as Arborio or Calrose), rinsed
1 medium onion, very finely chopped
1/4 cup extra virgin olive oil, plus more for cooking
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
2 tablespoons pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Zest of 1 lemon
1/3 cup fresh lemon juice
2 cups water or vegetable broth
Directions
Carefully separate the grape leaves and rinse them under cool water to remove excess brine. If the leaves are very thick, blanch them in boiling water for 2 minutes, then drain and set aside.
In a skillet over medium heat, warm the olive oil and sauté the chopped onion for 5 to 7 minutes until soft and translucent.
Add the rinsed rice and stir for 1 minute to coat the grains with oil. Remove from heat.
Stir in dill, parsley, mint, pine nuts, salt, pepper, allspice, cinnamon, and lemon zest. Mix until evenly combined.
Lay one grape leaf shiny side down on a flat surface. Place about 1 teaspoon of filling near the stem end.
Fold the sides inward and roll tightly from the bottom up, forming a small cigar shape. Repeat with remaining leaves and filling.
Line the bottom of a wide pot with a few unused or torn grape leaves. Arrange the stuffed leaves seam-side down in snug layers.
Pour lemon juice and water or broth over the dolmadakia. Drizzle lightly with olive oil.
Place a heatproof plate on top to keep them from unrolling. Cover and simmer gently for 45 minutes, until the rice is tender.
Let rest for at least 15 minutes before serving. Serve warm or at room temperature with extra lemon if desired.
Servings and timing
Yield: About 35 to 40 dolmadakia
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Variations
Add protein by mixing in 150 g finely minced halal lamb or beef, fully cooked before rolling
Replace pine nuts with chopped walnuts for a different texture
Use brown short-grain rice for a nuttier flavor, adding 10 extra minutes of cooking time
Add a pinch of ground cumin for deeper warmth
Make them extra lemony by adding more lemon juice after cooking
Storage/Reheating
Store dolmadakia in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a covered pan with a splash of water or olive oil. They can also be enjoyed cold or at room temperature without reheating.
FAQs
Can I use fresh grape leaves instead of jarred?
Yes, fresh grape leaves work well. Blanch them briefly in boiling water until tender before using.
Do dolmadakia freeze well?
Yes, they freeze well once cooked. Cool completely, freeze in an airtight container, and thaw overnight in the refrigerator.
Why is my rice undercooked?
The simmering liquid may have been too low or the heat too high. Make sure the dolmadakia are gently simmered and fully covered with liquid.
Can I make this recipe oil-free?
Olive oil is traditional and adds flavor, but you can reduce it significantly and rely more on broth.
Are dolmadakia served hot or cold?
They are traditionally served warm or at room temperature, not piping hot.
How do I keep them from unrolling?
Rolling them tightly and placing a plate on top while cooking helps them stay intact.
Can I prepare them a day ahead?
Yes, dolmadakia taste even better the next day after the flavors meld.
What can I serve with dolmadakia?
They pair well with salads, yogurt-based dips, or other mezze dishes.
Is short-grain rice necessary?
Short-grain rice gives the best texture, but medium-grain rice can work if needed.
How do I know when they are done?
The grape leaves will be tender and the rice fully cooked with no crunch.
Conclusion
Dolmadakia are a timeless Greek classic that bring together simple ingredients and careful technique for a truly satisfying dish. With their bright lemon flavor, tender grape leaves, and fragrant herb-filled rice, they are perfect for sharing, meal prepping, or enjoying as a comforting Mediterranean favorite.
Tender grape leaves wrapped around a fragrant rice and herb filling, simmered in olive oil and lemon. A traditional Greek mezze perfect warm or at room temperature.
Ingredients
1 jar (16 oz / 450 g) grape leaves, drained and rinsed
1 cup short-grain rice (such as Arborio or Calrose), rinsed
1 medium onion, very finely chopped
1/4 cup extra virgin olive oil, plus more for cooking
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
2 tablespoons pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Zest of 1 lemon
1/3 cup fresh lemon juice
2 cups water or vegetable broth
Instructions
Carefully separate the grape leaves and rinse under cool water. Blanch thick leaves in boiling water for 2 minutes, then drain and set aside.
Heat 1/4 cup olive oil in a skillet over medium heat and sauté the onion for 5–7 minutes until soft and translucent.
Add the rice and stir for 1 minute to coat the grains in oil. Remove from heat.
Mix in dill, parsley, mint, pine nuts, salt, pepper, allspice, cinnamon, and lemon zest until evenly combined.
Place a grape leaf shiny side down. Add 1 teaspoon of filling near the stem end.
Fold in the sides and roll tightly from the bottom to form a cigar shape. Repeat with remaining leaves and filling.
Line a wide pot with a few torn grape leaves. Arrange the stuffed leaves seam-side down in layers.
Pour lemon juice and water or broth over the dolmadakia. Drizzle with olive oil.
Place a heatproof plate on top to prevent unrolling. Cover and simmer for 45 minutes until the rice is tender.
Let rest for 15 minutes before serving. Serve warm or at room temperature with extra lemon if desired.
Notes
Use fresh grape leaves if available—just blanch them first.
Dolmadakia can be stored in the fridge for up to 4 days.
Freeze after cooking for longer storage.
They taste even better the next day after flavors meld.
Serve with yogurt dip, tzatziki, or on a mezze platter.
