These authentic Greek stuffed grape leaves (dolmades, dolmadakia, or dolmathes), are easier to make than you think! Packed with fresh herbs, nuts, raisins, and simmered in lemon and olive oil, dolmades are the perfect vegan mezze dish. Trust me, once you try delicious, melt-in-your-mouth, homemade dolmades, you’ll never buy the canned ones again!
What are Dolmades (Greek Stuffed Grape Leaves)?
These Greek stuffed grape leaves (dolmades) are made from grape vine leaves, filled with a herby rice mixture, hand-rolled, and simmered until tender. But the word dolma itself has Turkish origins, and comes from the word dolmak which means ‘to fill’ or ‘to stuff’.
Not to be confused with the Turkish word sarmak which means ‘to wrap’ (like in Balkan stuffed cabbage leaves (Sarma))! But I suppose technically that means dolmades are a kind of sarma, since they’re wrapped up! Blasted semantics😅
And if you never knew grape vine leaves were edible, they are! Grape vine leaves taste slightly tangy, and they contain bioactive compounds with a range of health benefits!
Historically dolmades just refer to any hollowed out, stuffed or filled vegetables or leaves. You’ll find variations of dolmades across the Mediterranean, Middle East, Balkans, and beyond!
Although I use the young grape vine leaves for this recipe as it’s most traditional, you can make dolmades with cabbage, silverbeet (chard), onions, zucchinis, eggplant, the list goes on! One of my favourite meat-filled varieties is Balkan stuffed capsicums (peppers) stuffed with pork and smokey paprika.
But these vegan Greek stuffed grape leaves are absolutely bursting with bright flavours from the herbs and lemon! With bits of crunchy walnut and sweet bursts of chewy sultanas, they hit every flavour note! Plus, they’re perfect for Great Lent or other fasting periods.
Ingredients in Greek Stuffed Grape Leaves (Dolmades)
Can I Use Fresh Grape Vine Leaves to Make dolmades?
Yes! In fact, I make my dolmades from fresh grape leaves most of the time. Partly because we have a beautiful grape vine growing in our backyard, but also to control saltiness. Jarred grape leaves sit in a salty brine, and although you can (and should) rinse them before using, you can totally control the salt with fresh leaves.
But the main reason is the taste. Fresh grape leaves have a beautiful, tender texture and a light, tangy flavour that’s lost when they are stored.
Of course, not everyone has grape vines just growing around them! But I’ve seen some Middle Eastern specialty shops sell bags of fresh vine leaves throughout spring and summer. So it’s worth trying your luck! Although, the horticulturalist in me wants to encourage you to plant a grape vine of your own 🍇
If picking your own grape leaves, pick the younger, tender leaves. The larger ones are tough and fibrous, and stay stringy and unpleasant in dolmades. You want the leaves to be smooth, bright, and blemish-free! A few leaves down from the tip of some new growth is usually a winner!
Otherwise, you can find jarred grape vine leaves at Coles or Woolies, which still make delicious dolmades!
What is the Best Rice for Dolma/Dolmades?
The best variety of rice for Greek stuffed grape leaves (dolmades) is any medium-grain variety (like Calrose).
The rice in dolmades should be soft, creamy, and slightly pasty (but not mushy). Long-grain varieties (like Basmati) tend to stay fluffy and dry. And short-grain (like sushi rice/Koshihikari) is too glutinous and tends to go mushy in dolmades.
I would not substitute brown rice in this recipe. The flavour is too nutty, and the grains have too much bite to them for traditional Greek stuffed grape leaves.
What are Greek Stuffed Grape Leaves (Dolmades) Filled With?
Apart from the rice, you’ll need onions, garlic, and lots of herbs! The classic trio of herbs for authentic Greek stuffed grape leaves are parsley, dill, and mint. You’ll also need sultanas/raisins, and walnuts, or pine nuts. In this recipe, I use walnuts because they’re more economical, but pine nuts are more traditional. They’ll both work perfectly. Take your pick!
The simmering liquid is simple. Just olive oil, salt, hot water, and plenty of fresh lemon juice (don’t use the bottled stuff)!
How to Make Greek Stuffed Grape Leaves (Dolmades)
1. Prepare Your Grape Leaves
If using store-bought, drain and rinse under cold water to get rid of excess salt. If using fresh, blanch them in boiling water for a few minutes to soften and become pliable. They’ll turn a khaki green once ready! Then drain, and set aside.
2. Make the Rice Filling for the Dolmades
Sauté onion and garlic in a pan with olive oil. Rinse your rice, and add it to the pan with some water. At this stage we only want to par-boil the rice. Cover the pan until the rice absorbs all the water. The grains should still be crunchy in the middle.
Then turn off the heat and stir through the parsley, dill, mint, walnuts, sultanas, and salt and pepper. If you want an extra floral, citrusy note, add the zest of one or two lemons. You’ll use these lemons later on for the simmering liquid!
3. Roll up the Dolmades
Here’s the fun part, the labour of love! Place a spoonful of rice filling into the centre of your vine leaf, with the shiny side facing down. This way, the veiny, matte side is inside the roll, and the pretty, shiny side is visible on the outside! To avoid them bursting, don’t overfill them. Roll the bottom up firmly, tuck in the sides, then roll the rest of the way up. This is where it comes in handy to wrangle up some kitchen helpers!
If there are really large, thick, fibrous leaves, or mushy leaves, or ripped leaves, save them. Use them to line the bottom of the pot to protect the first layer of dolmades from burning. Then pack the dolmades snugly inside the pot, in layers, with the seam-side down.
Pro tip for rolling up the dolmades: Spend an extra few minutes laying out the grape leaves in flat stacks, facing the same way. It gets annoying having to unravel each leaf one at a time, trust me! This way, you can get right into the dolma-rolling zone 😎
4. Simmer the Dolmades
Mix hot water, olive oil, salt, and freshly squeezed lemon juice together. Pour this delicious liquid over your dolmades. Then, grab a spare lid or heavy plate to place over them. Then pop your lid on, bring to a boil and simmer for 45 minutes to an hour.
Pro tips for cooking the dolmades: Weighing them down with a plate is crucial to stop the dolmades from unravelling! Do not skip this step. And once they’re done simmering, let them sit in the pot for at least 30 minutes for the starches to set in the dolmades for the perfect texture!
How to Serve Greek Stuffed Grape Leaves (Dolmades)
Serve your Greek stuffed grape leaves (dolmades) at room temperature or slightly chilled for the best flavour. Honestly, they’re even better the next day! You can serve them as a light lunch, a side, or an appetizer as part of a mezze platter. Perfect drizzled with some tzatziki, alongside a Greek salad, or as the ultimate finger food to bring to a party!
But I love to eat these dolmades just as they are, with an extra squeeze of fresh lemon.
I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx
Greek Stuffed Grape Leaves (Dolmades)
Description
These authentic Greek stuffed grape leaves (dolmades) are packed with fresh herbs, nuts, raisins, and simmered in a delicious, tangy, lemon and olive oil sauce. They're the perfect vegan mezze dish, enjoyed hot, room temperature, or chilled! The canned ones you buy in the shops truly don't compare to how delicious and melt-in-your-mouth these homemade dolmades are!
Ingredients (Makes 100 Dolmades)
Instructions
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If using fresh vine leaves, blanch in boiling water for 5 minutes to soften and turn a dark olive colour. If using jarred, drain and rinse excess brine.
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Next, prepare the rice filling. Add a splash of olive oil to a pan on medium heat, then sauté the onion and garlic with a pinch of salt for about 5 minutes, or until soft.
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Wash and rinse the rice until the water runs clear, and drain. Add to the pan, and stir for 2 minutes to begin to toast the rice. Pour in 2 cups of boiling water, turn the heat down to low, and simmer with the lid on for about 5 minutes, or until the rice has absorbed all the water.
We are only par-boiling the rice here. It should still be crunchy in the middle! -
Turn the heat off, and mix in the parsley, mint, dill, walnuts, sultanas, pepper, and 2 teaspoons of salt. If you like, add the zest of 1 or 2 of the lemons to this mixture for an extra floral, citrusy aroma! See Note 2.
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Stack your vine leaves, and set aside any overly large, ripped, or mushy leaves. Drizzle some olive oil in a large pot, and place these leaves at the bottom as a protective layer.
Stacking the leaves at the start, all facing the same way, just makes it easier to get right into rolling the dolmades! -
Grab a vine leaf, and place it vein-side facing you (shiny side facing the board). Place a tablespoon of filling in the centre, and fold up firmly from the base, then tuck in the sides, and roll the rest of the way up. Apply gentle pressure so you have compact dolmades. Place seam-side down, in the pot, and continue placing them in concentric circles until you finish all the leaves and filling.
Do not overfill the dolmades to avoid them bursting while cooking. You want thin rolls that feel full, but not on the verge of bursting open! -
Prepare the simmering liquid by whisking 1 cup of olive oil with 2 cups boiling water, lemon juice, and 1 teaspoon of salt. Pour this over the dolmades. Place a heavy plate or lid directly on top of the dolmades, press down slightly, and pop the lid on the pot. Bring to a boil then gently simmer for 45-60 minutes, or until the rice has fully cooked and the grape leaves are tender.
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Once cooked, turn the heat off, and allow the pot to sit for at least 30 minutes for the dolmades to set (see Note 3). All, or almost all of the simmering liquid will have been absorbed by this point. Enjoy at room temperature or cold the next day, with a fresh squeeze of lemon!
Note
- 1. If you're in Australia, then major supermarkets sell these large jars of grape vine leaves. Coles sells 850g (30oz) jars, and Woolies sells 1kg (35oz) jars. One of these, once drained, could have anywhere from 60 to over 120 leaves, depending on the size of the leaves, and brand. And it's an open question how many of these leaves will be torn or need to be placed at the bottom of the pot. So, I would buy 2 of these large jars just in case, and freeze any extras!
- 2. You'll find this recipe calls for a lot of fresh lemon juice. As someone who loves sour flavours, I think it's lemony enough with just the juice. So I often skip the lemon zest in the rice filling. Plus, we still want the flavours from the herbs, nuts, and raisins to come through, but the little pops of bright yellow zest do look gorgeous when you bite into a dolmade. So, flip a coin I guess!
- 3. I know after all the effort of rolling the dolmades and waiting for them to cook, you will want nothing more than to eat them straight away. But trust me, this step is so important! The more they sit, the more the flavours will intensify and the texture will become perfectly creamy and sticky.
