--- title: "Dolmades" id: "3769" type: "recipe" slug: "dolmades" published_at: "2026-10-31T02:18:13+00:00" modified_at: "2026-10-31T03:20:32+00:00" url: "https://beestrot.com/recipe/dolmades/" markdown_url: "https://beestrot.com/recipe/dolmades.md" excerpt: "Dolmades" taxonomy_category: - "Appetizers" - "Grains and Pasta" - "Greek" - "Leisurely (+ 60 min)" - "Lunch" - "Main Dishes" - "Mediterranean" - "Party and Events" - "Special Occasions" - "Stovetop - Sauteing" - "Vegan" - "Vegetables and Produce" --- [by Jean Louis](https://beestrot.com/author/jean-louis/) • 📅 Last modified on October 31, 2026 Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Dolmades Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ![Dolmades recipe](https://beestrot.com/wp-content/uploads/2026/10/Dolmades-recipe.jpg "Dolmades 1") *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Stuffed grape leaves are one of those dishes that exist across the entire Eastern Mediterranean - from Turkey to Lebanon to Greece - and every culture claims them as their own. The Greeks call them dolmades / stuff them with rice / fresh herbs / and pine nuts for the vegetarian version / or add ground meat for a heartier feast-day version / and serve them glistening with lemon and olive oil. Rolling dolmades is a meditative and deeply social act - in Greek households it is traditionally done in groups / with stories exchanged across the table as fingers roll and tuck. The result is worth every minute. Difficulty:★★★☆☆(Medium) Budget: 💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Appetizers](https://beestrot.com/focus/courses/appetizers/) [Grains and Pasta](https://beestrot.com/focus/ingredients/grains-and-pasta/) [Greek](https://beestrot.com/focus/cuisines/greek/) [Leisurely (+ 60 min)](https://beestrot.com/focus/time-to-table/leisurely-60-min/) [Lunch](https://beestrot.com/focus/courses/lunch/) [Main Dishes](https://beestrot.com/focus/courses/main-dishes/) [Mediterranean](https://beestrot.com/focus/cuisines/mediterranean/) [Party and Events](https://beestrot.com/focus/occasions/party-and-events/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) [Stovetop - Sauteing](https://beestrot.com/focus/cooking-methods/stovetop-sauteing/) [Vegan](https://beestrot.com/focus/dietary-restrictions/vegan/) [Vegetables and Produce](https://beestrot.com/focus/ingredients/vegetables-and-produce/) **Tags:** [Aromatic](https://beestrot.com/tags/aromatic/) [Elegant](https://beestrot.com/tags/elegant/) [Hand-Crafted](https://beestrot.com/tags/hand-crafted/) [Herbaceous](https://beestrot.com/tags/herbaceous/) [Make-Ahead](https://beestrot.com/tags/make-ahead/) [Savory](https://beestrot.com/tags/savory/) [Stuffed](https://beestrot.com/tags/stuffed/) [Traditional](https://beestrot.com/tags/traditional/) [Vibrant](https://beestrot.com/tags/vibrant/) **Religious Considerations:** Vegan; Gluten-free; Halal-friendly; Kosher-friendly **Recipe Source:** Traditional Greek Recipe Print this Recipe ### Time & Quantities [#](#) **Preparation:** 60 mins **Cooking:** 45 mins **Total:** 105 mins **Serves:** 6 **Preparation-to-Cooking Ratio:** 1.33More prep work, but quicker cooking time. ### Method & Ingredients [#](#) **Required Equipment:** Large pot with lid, small skillet for toasting pine nuts [Zulay Kitchen Premium Garlic Press Set](https://www.amazon.com/dp/B07N7KFHVH/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B07N7KFHVH/?tag=testtag-20) [Walfos Silicone Basting Pastry/Cooking Brush](https://www.amazon.com/dp/B08FC5R7P7/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08FC5R7P7/?tag=testtag-20) [Spring Chef Heavy Duty Ice Cream Scoop](https://www.amazon.com/dp/B01CX2EZ3K/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01CX2EZ3K/?tag=testtag-20) [Bamboo Cutting Board](https://www.amazon.com/dp/B0D7M8QB9Y/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B0D7M8QB9Y/?tag=testtag-20) [Zulay Kitchen Powerful Milk Frother](https://www.amazon.com/dp/B09D8T11YS/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B09D8T11YS/?tag=testtag-20) [MegaWise Pro Titanium Hand Blender](https://www.amazon.com/dp/B09P8CFQRS/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B09P8CFQRS/?tag=testtag-20) **Cooking Method:** Stovetop - Sauteing #### Ingredients - 30 preserved grape leaves (rinsed well / or fresh blanched) - 1 cup short-grain rice - 1 large onion (finely diced) - 4 spring onions (sliced) - 1/2 cup fresh dill (chopped) - 1/2 cup fresh mint (chopped) - 1/2 cup fresh parsley (chopped) - 1/3 cup pine nuts (lightly toasted) - 4 tbsp olive oil - juice of 2 lemons - salt and pepper - extra olive oil and lemon for cooking liquid - lemon wedges to serve #### Instructions 1. Rinse preserved grape leaves well under cold water to remove excess brine. If using fresh leaves / blanch in boiling water for 30 seconds. Pat dry. Lay flat on a work surface. 2. Make the filling: soften diced onion and spring onions in olive oil over medium heat for 8 minutes. Add rice and stir 2 minutes to coat with oil. Add dill / mint / parsley / pine nuts / lemon juice / salt / and pepper. Mix well. The rice will finish cooking inside the rolls. 3. Place a grape leaf flat / shiny side down. Add a heaped teaspoon of filling near the stem end. Fold the bottom of the leaf up over the filling / fold in the sides / and roll upward into a tight cylinder. Not so tight that the rice has no room to expand / not so loose that it unravels. After your third one you will have it. 4. Line the bottom of a wide pot with a few extra grape leaves or thinly sliced potato rounds - this prevents sticking and creates a buffer of steam at the base. 5. Pack dolmades tightly in a single layer / seam side down. Add a second layer if needed. Place a heavy plate directly on top of the rolls to keep them from unraveling during cooking. 6. Cover with a mixture of olive oil / lemon juice / and enough water to just reach the top layer. Bring to a boil / reduce to a gentle simmer / cover and cook 45 minutes until rice is tender and leaves are completely soft. 7. Cool in the pot for 20 minutes before serving. Serve at room temperature with extra lemon wedges and a generous drizzle of olive oil. ### Storage & Make-Ahead [#](#) **Storage Advice:** Refrigerate up to 5 days. Serve at room temperature - cold dolmades from the fridge are firmer and less fragrant. Drizzle with fresh lemon and olive oil before serving. **Make-Ahead & Freezing Tips:** Freeze cooked dolmades up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. Do not reheat - they are best cold or at room temperature. ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 195 - **Protein:** 4g - **Fat:** 10g (Saturated: 1g) - **Carbohydrates:** 24g (Fiber: 2g / Sugar: 2g) - **Vitamin A:** 20% DV - **Vitamin C:** 18% DV - **Calcium:** 6% DV - **Iron:** 10% DV **Allergen Information:** Contains no major allergens as written. Vegan and gluten-free. **Dietary Information:** Gluten-free and vegan as written. Contains pine nuts (tree nuts). Not suitable for nut allergies. ### Serving & Variations [#](#) **Serving Suggestions:** Arrange on a platter with wedges of lemon and a bowl of thick Greek yogurt or tzatziki alongside. They make an elegant mezze plate starter or a substantial part of a Greek meze spread. **Wine or Drink Pairing:** A crisp dry Malagousia from Macedonia - aromatic / floral / and uniquely Greek - is a wonderful match for the herbed rice filling. A chilled Savatiano from Attica / Greece's most planted white grape / pairs with unpretentious authenticity. **Possible Recipe Variations:** Beestrot Signature: Add a tablespoon of currants to the rice filling alongside the pine nuts for a sweet-savory complexity that is rooted in the Byzantine culinary tradition and makes every dolma taste like it carries a story. Variations: Meat Dolmades - add 300g ground lamb to the filling / increase cooking time to 60 minutes. Dolmades Avgolemono - finish by pouring an egg-lemon sauce (avgolemono) over the cooked dolmades for a richer and more festive version. Stuffed Cabbage Leaves - use blanched cabbage leaves instead of grape leaves for a winter version. **Additional Notes:** Pack the dolmades tightly in the pot - they need the pressure of their neighbors to keep their shape and cook evenly. The plate weight on top is a non-negotiable step that every Greek cook knows. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. I only link to products I would actually use in my own kitchen. Thank you for your support! Jean Louis. ## Leave a Reply [Cancel reply](/recipe/dolmades/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fdolmades%2F) to post a comment. ### Encore! More Delicious Reads Please... 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