These Stuffed Grape Leaves are a rice-filled, Mediterranean appetizer or side dish flavored with mint, dill, and lemon. These Vegetarian Dolmas are a healthy comfort food perfect for entertaining and potlucks.
Stuffed Grape Leaves
Hands down, these Stuffed Grape Leaves are my favorite food. I love Mediterranean food because it’s refreshing, light, super flavorful, and satisfying. These Stuffed Grape Leaves, check all those boxes!
Inspiration for these vegetarian dolmas:
This recipe is based on my Stuffed Grape Leaves recipe on my blog. I made this recipe vegetarian, but it is super easy to customize them. You can add ground meat or lentils, if you wish.
I love serving them for dinner, snacking on them all day, and they make the perfect dish that everyone will be grabbing for at a potluck or holiday gathering.
Ingredients for Stuffed Grape Leaves
Here are the ingredients for making this Stuffed Grape Leaves recipe:
Vegetarian Dolmas Filling:
- 2 tablespoons regular olive oil
- 1 cup raw long grain white rice, rinsed
- 1/4 cup (1 tablespoon dried) fresh dill, chopped
- 1/4 cup (1 tablespoon dried) fresh mint leaves, chopped
- 1 large yellow onion, chopped
- 1/4 teaspoon kosher salt (optional, season to taste)
- 2 cups vegetable (or chicken) broth or water
- 1/4 cup lemon juice, fresh squeezed
Mediterranean appetizer assembly:
- 9 ounce jar of grape leaves, drained and rinsed
- 1 tablespoon regular olive oil
- 1/4 cup lemon juice
- 1 cup water (can substitute the same amount vegetable/chicken broth for more of a savory flavor)
Helpful Kitchen Tools for Stuffed Grape Leaves:
- large skillet with lid
- tongs
- spatula
- large cutting board
- chef’s knife
- citrus juicer
- serving platter
You can serve them with lemon wedges and garnish them with more fresh dill and mint. They go great with plain Greek yogurt or sour cream for dipping.
If you try these Stuffed Grape Leaves and like them, please rate the recipe and let us know in the comments below!
Ingredients
- 2 tbsp regular olive oil
- 1 cup raw long grain white rice, rinsed
- 1 large yellow onion, chopped
- 1/4 cup (1 tbsp dried) fresh dill, chopped
- 1/4 cup (1 tbsp dried) fresh mint leaves, chopped
- 1/4 tsp kosher salt (optional, season to taste)
- 2 cups vegetable (or chicken) broth or water
- 1/4 cup lemon juice, fresh squeezed
- 9-oz jar grape leaves, drained and rinsed
- 1-2 tbsp regular olive oil
- 1/4 cup lemon juice
- 1 cup water (can substitute the same amount vegetable/chicken broth for more of a savory flavor)
Instructions
- In a large skillet (with a lid), over medium-high heat, add the raw, rinsed rice, onion dill, and mint. Sauté for about 5 minutes until the onions are translucent and tender.
- When the onions are soft, add 2 cups water (or same amount chicken/vegetable broth), bring to a simmer, and simmer for 10-15 minutes, until rice is cooked through.
- Remove from heat and mix in 1/4 cup fresh squeezed lemon juice.
- Allow mixture to cool to room temperature or just warm before stuffing the grape leaves. Season with salt, to taste.
- Make sure the grape leaves are rinsed and drained before stuffing them. Take 1 leaf, shiny side down, and place 1 teaspoon to 1 tablespoon (depending on the size of the grape leaf) on the lower, middle of the leaf. It's important not to roll them too tight or too loose. Repeat with remaining leaves. If there's extra, save for a future batch. If a leaf is ripped, you can double up the leaves.
- In the same large skillet that you cooked the rice in, add 1-2 tablespoons regular olive oil, 1 cup water (plus more if needed), and 1/4 cup fresh squeezed lemon juice. Whisk to combine.
- Add the stuffed grape leaves, packing them next to each other closely, so that they do not unroll. Bring the pan to a simmer, do not allow to come to a rolling boil. Cover and cook for 30 minutes. When they are done, transfer them to a serving dish, allow them to cool a little bit because the inside filling will be very hot. Serve them warm or cold.
- They go great with Greek yogurt, sour cream, garnish with more dill and mint optionally, and lemon wedges for squeezing. Enjoy!
Notes
Home Chef Tip: When rolling the grape leaves, set up a work space on your counter to be efficient. Roll the grape leaves on a large cutting board.
We hope you enjoy these Stuffed Grape Leaves from SoFabFood Home Chef, Sara from Life’s Little Sweets. If you love this recipe, be sure to visit our Appetizer Section for more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
