Dolmas, also known as stuffed grape leaves, are a beloved dish in Mediterranean and Middle Eastern cuisines. This vegetarian dolmas recipe offers a delicious and wholesome way to enjoy these little bundles of flavor without any meat.
Perfect as an appetizer, snack, or even a light meal, vegetarian dolmas are filled with a fragrant mixture of rice, fresh herbs, and spices, wrapped tenderly in grape leaves. Their delightful combination of textures and tangy, herbaceous notes make them a crowd-pleaser for both vegetarians and meat-eaters alike.
Making dolmas from scratch might seem daunting, but this recipe breaks down every step so you can enjoy authentic, homemade dolmas with ease. Whether you’re hosting a dinner party or looking for a healthy, flavorful snack, these vegetarian dolmas will wow your guests and satisfy your cravings.
Plus, they store well for meal prep or party platters!
Why You’ll Love This Recipe
Vegetarian dolmas are a perfect blend of healthy ingredients and vibrant flavors. This recipe uses fresh herbs like parsley and dill, providing a bright and fragrant filling that complements the slightly tangy grape leaves beautifully.
The rice filling is seasoned with lemon juice and olive oil, making each bite refreshing and satisfying.
This dish is not only delicious but also nutrient-dense and naturally vegan. It’s a great choice for those looking to enjoy traditional Mediterranean flavors while keeping meals light and wholesome.
Plus, dolmas are versatile—they can be served warm or cold, making them ideal for any season or occasion.
If you enjoy Mediterranean cooking, be sure to check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals for more inspiring ideas.
Ingredients
- 1 jar (about 16 oz) grape leaves in brine, rinsed and drained
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/3 cup olive oil, divided
- Juice of 2 lemons
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 cups vegetable broth or water
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Medium saucepan with lid
- Large pot or deep skillet for cooking dolmas
- Heatproof plate or lid to weigh dolmas down while cooking
- Slotted spoon
Instructions
- Prepare the grape leaves: Rinse the grape leaves thoroughly under cold water to remove excess brine. Soak them in warm water for 10 minutes to soften if needed, then drain and set aside.
- Cook the rice partially: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
- Add the rinsed rice to the onion and garlic, stirring well to coat the grains with oil. Pour in 1 cup of vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes, until the rice is partially cooked but still firm. Remove from heat.
- Mix the filling: In a large bowl, combine the partially cooked rice mixture with chopped parsley, dill, mint, lemon juice, cinnamon, allspice, salt, and pepper. Mix well to combine all flavors evenly.
- Stuff the grape leaves: Lay one grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a small cigar shape. Repeat with remaining leaves and filling.
- Arrange dolmas in pot: Pour 1 tablespoon olive oil into a large pot. Place a few grape leaves at the bottom to prevent sticking. Arrange the stuffed dolmas seam side down in tight layers in the pot.
- Add liquid and cook: Drizzle remaining olive oil over dolmas. Pour remaining 1 cup vegetable broth and 1/2 cup water gently over them. Place a heatproof plate on top to keep dolmas from unraveling during cooking.
- Cover the pot and simmer on low heat for 40-45 minutes, until rice is fully cooked and leaves are tender.
- Cool and serve: Remove from heat and let dolmas cool in the pot for 15 minutes. Serve warm or chilled with a squeeze of fresh lemon.
Tips & Variations
“For the best flavor, use fresh grape leaves during their peak season. If unavailable, jarred leaves work perfectly after proper rinsing.”
- Make it vegan: This recipe is naturally vegan and vegetarian, perfect for plant-based diets.
- Add nuts and raisins: For a sweeter, textured filling, mix in toasted pine nuts and golden raisins.
- Spice it up: Add a pinch of red pepper flakes or a small diced chili for a spicy kick.
- Use quinoa or bulgur: Substitute rice with quinoa or bulgur for a gluten-free or different grain twist.
- Serve with sauces: Pair dolmas with tzatziki, tahini sauce, or a simple yogurt dip for extra flavor.
Nutrition Facts
| Nutrient | Per Serving (2 dolmas) |
|---|---|
| Calories | 120 |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 2g |
| Sodium | 250mg |
Serving Suggestions
Vegetarian dolmas are versatile and delicious when paired with a variety of dishes. Serve them as an appetizer alongside fresh pita bread, hummus, and olives for a Mediterranean mezze platter.
They also work wonderfully as a side dish to lighter meals such as grilled vegetables or a crisp salad.
For a heartier meal, enjoy dolmas with a dollop of tangy yogurt or a drizzle of vegan tahini sauce. If you love exploring vegetarian dishes, you’ll find plenty of inspiration in our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals and Vegetarian Swiss Chard Recipes for Healthy Meals.
These recipes complement dolmas beautifully and expand your plant-based cooking repertoire.
Conclusion
Making vegetarian dolmas at home is a rewarding experience that brings the authentic flavors of the Mediterranean right to your kitchen. This recipe balances simple, wholesome ingredients with aromatic herbs and spices, creating a dish that’s both nutritious and flavorful.
Whether you’re new to Mediterranean cooking or a longtime fan, these dolmas are sure to become a favorite in your meal rotation.
With their ease of preparation, versatility, and delightful taste, vegetarian dolmas make an excellent choice for entertaining guests or enjoying a healthy snack. Don’t forget to explore other delicious recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your wholesome culinary journey.
📖 Recipe Card: Dolmas Recipe Vegetarian
Description: A traditional Mediterranean dish of grape leaves stuffed with a flavorful rice and herb filling. Perfect as an appetizer or light meal.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 20 grape leaves (fresh or jarred)
- 1 cup long-grain rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups vegetable broth
Instructions
- Rinse grape leaves and blanch in boiling water for 2 minutes, then drain.
- In a pan, heat half the olive oil and sauté onion and garlic until soft.
- Add rice, parsley, dill, salt, pepper, and cinnamon; stir to combine.
- Pour in vegetable broth and cook until rice absorbs liquid but is slightly undercooked.
- Place a spoonful of filling on each grape leaf and roll tightly, folding in edges.
- Arrange dolmas seam side down in a pot, drizzle with remaining olive oil and lemon juice.
- Cover with a plate and simmer gently for 40 minutes until leaves are tender and rice is fully cooked.
- Let cool slightly before serving.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 7 g | Carbs: 26 g
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