Armenian Vegetarian Dolma Recipe Made Easy and Delicious

Armenian vegetarian dolma is a beloved traditional dish that beautifully showcases the rich culinary heritage of Armenia. This recipe replaces the classic meat filling with a hearty and flavorful mixture of rice, herbs, and vegetables, making it a perfect option for vegetarians or anyone seeking a lighter, wholesome meal.

Wrapped in tender grape leaves, these little parcels are simmered to perfection, resulting in a dish that is both comforting and vibrant in flavor.

Whether you’re a seasoned cook or a curious foodie, this Armenian vegetarian dolma recipe invites you to explore the delicate balance of spices and fresh ingredients that make this dish a true delight.

It’s perfect for family gatherings or a special dinner, offering a taste of Armenian culture with every bite. Get ready to impress your guests with this stunning and satisfying recipe.

Why You’ll Love This Recipe

This Armenian vegetarian dolma recipe is a celebration of fresh, wholesome ingredients combined in a way that’s both traditional and accessible. It’s nutritious, packed with fiber and vitamins from the vegetables and herbs, and the grape leaves add a unique, slightly tangy flavor that complements the filling beautifully.

It’s also incredibly versatile—you can prepare the filling ahead of time, and these dolmas make wonderful leftovers or even a crowd-pleasing appetizer. Plus, if you love dishes like this, be sure to check out our Half Runner Beans Recipe for another fantastic vegetarian treat.

Finally, the process of rolling dolma is a fun culinary experience, perfect for cooking with family or friends. Once you master the technique, you’ll have a go-to recipe that’s sure to become a staple in your kitchen.

Ingredients

• 1 jar grape leaves (about 60 leaves), rinsed and drained
• 1 cup long-grain rice, rinsed
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely diced
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh mint, chopped
• 1/4 cup olive oil, plus extra for drizzling
• Juice of 2 lemons
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 cups vegetable broth or water

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Large pot with lid (for simmering dolmas)
• Small saucepan (optional, for warming broth)
• Slotted spoon
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Prepare the grape leaves: Rinse the grape leaves thoroughly under cold water to remove excess brine. Carefully separate them and trim the stems if needed.
2. Make the filling: In a large bowl, combine the rinsed rice, finely chopped onions, diced tomatoes, parsley, dill, and mint. Add the olive oil, lemon juice, salt, pepper, cinnamon, and allspice. Mix everything well.
3. Stuff the grape leaves: Lay one grape leaf flat, vein side up. Place about 1 tablespoon of the filling near the stem edge. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a small cylinder. Repeat until all filling and leaves are used.
4. Arrange the dolmas in the pot: Line the bottom of a large pot with a few grape leaves (to prevent sticking). Neatly arrange the dolmas seam side down, packing them tightly together in layers.
5. Add broth and cook: Pour the vegetable broth over the dolmas until they are almost covered. Place a heatproof plate on top to keep them submerged. Cover the pot with a lid and simmer over low heat for about 45-60 minutes, until the rice is tender.
6. Serve: Once cooked, remove the dolmas carefully with a slotted spoon. Drizzle with a little olive oil and additional lemon juice if desired. Serve warm or at room temperature.

Tips & Variations

“For best flavor, let your dolmas rest for a few hours or overnight in the fridge before serving. This allows the flavors to meld beautifully.”

• If you prefer, substitute grape leaves with cabbage leaves or Swiss chard for a different texture.
• Add pine nuts or currants to the filling for a sweet and nutty twist.
• For a vegan twist on the classic Armenian dolma, you can add finely chopped mushrooms to the filling for extra umami flavor.
• Consider serving with a dollop of plain yogurt or a garlic yogurt sauce for a creamy contrast.
• Adjust the spices to your preference; a pinch of crushed red pepper flakes adds a nice subtle heat.

Nutrition Facts

Serving Suggestions

Armenian vegetarian dolma pairs wonderfully with a variety of sides. Serve it alongside a crisp salad of cucumbers, tomatoes, and fresh herbs dressed with lemon and olive oil for a refreshing contrast.

For a heartier meal, accompany your dolmas with warm flatbread and a side of creamy yogurt or tzatziki. You might also enjoy exploring other Armenian-inspired dishes like the German Stuffing Recipe or indulge your sweet tooth afterwards with the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Making Armenian vegetarian dolma is a rewarding culinary adventure that brings a taste of Armenian tradition right to your kitchen. With fresh herbs, tangy lemon, and the subtle warmth of spices, these dolmas are both nourishing and delicious.

The process of rolling and simmering the grape leaves is meditative and fun, making this dish perfect for sharing with loved ones.

Whether you’re preparing a festive meal or simply want to enjoy a wholesome vegetarian dish, this recipe delivers on flavor and authenticity. Don’t forget to explore more recipes to expand your cooking repertoire, like the Glazed Twist Donut Recipe for a delightful dessert treat.

Enjoy the vibrant flavors and the joy of cooking Armenian vegetarian dolma!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Armenian Vegetarian Dolma”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Armenian dish featuring grape leaves stuffed with a flavorful mix of rice, herbs, and vegetables. Perfect as a light, healthy appetizer or main course.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“30 grape leaves, rinsed and drained”, “1 cup long-grain rice”, “1 large onion, finely chopped”, “2 medium tomatoes, finely diced”, “1/2 cup fresh parsley, chopped”, “1/4 cup fresh dill, chopped”, “1/4 cup fresh mint, chopped”, “1/4 cup olive oil”, “Juice of 2 lemons”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1/2 teaspoon ground allspice”, “2 cups vegetable broth”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “Heat half the olive oil in a pan and saut\u00e9 onions until translucent.”}, {“@type”: “HowToStep”, “text”: “Add tomatoes, rice, herbs, salt, pepper, and allspice; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in lemon juice.”}, {“@type”: “HowToStep”, “text”: “Place a grape leaf shiny side down; add a spoonful of filling near the stem.”}, {“@type”: “HowToStep”, “text”: “Fold sides over filling and roll tightly into a cylinder.”}, {“@type”: “HowToStep”, “text”: “Repeat with remaining leaves and filling.”}, {“@type”: “HowToStep”, “text”: “Place dolmas seam side down in a pot, packing them tightly.”}, {“@type”: “HowToStep”, “text”: “Drizzle remaining olive oil and pour vegetable broth over dolmas.”}, {“@type”: “HowToStep”, “text”: “Cover pot and simmer gently for 40-45 minutes until rice is cooked.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and let cool slightly before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “8 g”, “carbohydrateContent”: “24 g”}}