Greek Grape Leaves Recipe

This classic Greek grape leaves recipe is not only delicious but also packed with fresh herbs like dill, mint, and parsley, offering a burst of freshness in every bite. Easy to make ahead and great for gatherings, dolmades are a staple in Greek households and often passed down through generations. Our recipe is vegetarian-friendly, though you can customize it with ground lamb or beef if you prefer a heartier version.

Greek Grape Leaves Recipe

Recipe by Chef Sadat KhizarCourse: Appetizer / Side DishCuisine: GreekDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories

200

kcal

Greek Grape Leaves Recipe

Ingredients

• 1 jar of grape leaves (about 50-60 leaves)

• 1 cup uncooked rice

• 1/2 lb ground lamb or beef

• 1 medium onion, finely chopped

• 2 tablespoons olive oil

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• 1/2 teaspoon dried mint

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 2 cups chicken or vegetable broth

• 1/4 cup extra virgin olive oil

Directions

• If using jarred grape leaves, rinse them thoroughly in cold water to remove excess brine. Cut off any thick stems and set the leaves aside to drain. If using fresh grape leaves, blanch them in boiling water for about 2 minutes, then drain and set aside.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. If using ground lamb or beef, add it now and cook until browned, breaking it up into small pieces. Stir in the rice, dill, parsley, mint, lemon zest, salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast. Remove from heat and let it cool slightly before adding lemon juice.
• Lay a grape leaf flat on a clean surface with the shiny side down. Place about 1-2 tablespoons of the rice mixture at the base of the leaf. Fold in the sides of the leaf and roll it tightly from the base to the tip, forming a small, neat cylinder. Repeat this process with the remaining grape leaves and filling.
• In a large pot, line the bottom with a few unused grape leaves to prevent the dolmas from sticking. Arrange the stuffed grape leaves in the pot, placing them tightly together in layers. Pour the chicken or vegetable broth over the dolmas and drizzle with 1/4 cup of olive oil. Cover the pot with a plate to keep the dolmas submerged during cooking.
• Bring the broth to a simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let the dolmas cook for about 45 minutes to 1 hour, or until the rice is tender and the leaves are soft.
• Allow the dolmas to cool slightly before serving. Serve with extra lemon wedges on the side for added flavor. Enjoy!

Recipe Video

Serving Suggestions

Greek grape leaves are typically served chilled or at room temperature, making them ideal for mezze platters. Pair them with tzatziki or plain Greek yogurt for a creamy contrast. They also complement grilled meats, roasted vegetables, or a crisp Greek salad. A drizzle of extra virgin olive oil and a squeeze of fresh lemon over the top just before serving enhances their zesty, herbaceous flavor.

Saving Suggestions

To store leftover dolmades, place them in an airtight container in the refrigerator for up to 5 days. Ensure they’re covered with a bit of olive oil and lemon juice to keep them moist. You can also freeze grape leaves after they’re cooked—just wrap them tightly and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat gently if desired, although they’re often best served cold.

FAQs

Can I use jarred grape leaves for this recipe?
Yes! Jarred grape leaves are widely available and work well. Be sure to rinse them thoroughly to remove excess brine before using.

Are Greek grape leaves vegan?
The vegetarian version of this recipe is vegan, as it contains no meat or dairy. Just double-check your grape leaves and stuffing ingredients.

What’s the best rice to use for dolmades?
Short- or medium-grain rice works best, as it becomes tender and slightly sticky, helping the filling hold together inside the grape leaves.

Can I make them ahead of time?
Absolutely! Dolmades taste even better after resting for a few hours or overnight, as the flavors have more time to meld.

How do I keep grape leaves from tearing?
Soak or blanch fresh grape leaves before stuffing to make them more pliable. If you’re using jarred leaves, a quick rinse and soak in warm water should help.