Dolma Stuffed Grape Leaves
Dolma is a dish that’s lovely to roll together: while you chat, a neat pile of little parcels quietly grows on the table. The rice goes into the filling raw, cooking inside the leaves, soaking up the meat juices and keeping the dolma juicy. We simmer them under an upturned plate so not a single parcel unrolls.
- Prep
- 1 h
- Cook
- 1 h 5 min
- Rest
- 10 min
- Total
- 2 h 15 min
- Servings
- 6
- Level
- Medium
- Per serving
- 410 kcal
Ingredients
For the dolma
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What to use instead
Ground beef with 15–20% fat can replace the lamb; leaner meat makes the dolma dry.
For the sauce
Makes: about 45 dolma, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the leaves
Unfold the grape leaves, rinse and soak them in cold water for 15 minutes, changing the water once, to draw out the excess brine. Snip off the stems with scissors.
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Step 2: Make the filling
Rinse the rice. Chop the onions and herbs as finely as you can. Combine with the meat, rice, salt and pepper and mix by hand for a minute until even.
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Step 3: Roll the dolma
Lay a leaf shiny side down, veins facing up. Place about 20 g filling near the stem end, fold over the bottom edge, then the sides, and roll up snugly. Don’t roll too tightly: the rice will swell.
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Step 4: Pack the pot
Line the base of a heavy-bottomed pot with torn or small leaves. Pack the dolma in tightly, seam side down, in several layers, and dot the top with pieces of butter.
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Step 5: Weigh down and add water
Cover the dolma with an upturned plate that fits inside the pot and pour in hot water until it barely covers the top layer. Bring to a boil.
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Step 6: Simmer until tender
Cover the pot and simmer over low heat for 60 minutes. Cut one open to check: the rice should be soft and the meat no longer pink, at least 71 °C (160 °F) in the centre. If the water evaporates too soon, add a little more hot water.
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Step 7: Make the sauce and serve
Mix the yogurt with the crushed garlic and salt. Rest the dolma, covered, for 10 minutes and serve warm with the sauce.
Tips & variations
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Tip
If you have young fresh vine leaves, blanch them in boiling water for 1–2 minutes until they turn olive green, then plunge into cold water.
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Swap
Ground beef with 15–20% fat can replace the lamb; leaner meat makes the dolma dry.
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Variation
Add 1 tbsp tomato paste and a pinch of ground cumin to the filling for a warmer, brighter flavour.
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Storage
Keeps for 4 days in the fridge. Uncooked rolled dolma freeze for up to 3 months; cook from frozen, adding 15 minutes.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 410 kcal | 2,460 kcal |
| Protein | 21 g | 126 g |
| Fat | 26 g | 156 g |
| Carbohydrates | 19 g | 114 g |
Approximate values calculated from standard ingredient data.
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