Stuffed Grapevine Leaves(Dolma)
Grapevine leaves stuffed with a savory mixture of rice, herbs, and optional meat, offering a tangy and aromatic Mediterranean flavor perfect for sharing with family and friends.
Ingredients
Instructions
- Saute chopped onions in 1/2 cup of olive oil until golden.
- Drain the onions and set them aside in a bowl.
- Add 1 cup of raw rice, chopped parsley, salt, pepper, and a dash of garlic to the onions and mix well.
- If using, incorporate the lean meat into the mixture.
- Stuff the grapevine leaves with the rice mixture, then roll or fold them to enclose the filling.
- Arrange the stuffed leaves in a pot, seam side down, and add water and lemon juice to cover.
- Simmer gently for about 1 hour until the leaves are tender and flavors meld.
Tips & Substitutions
For a more flavorful filling, consider adding spices like cumin or cinnamon. If you don't have grapevine leaves, Swiss chard or cabbage can work as substitutes. Ensure the rice is rinsed well before adding it to avoid a gummy texture. If you're short on time, pre-cooked rice can also be used to speed up the process.
Serving Suggestions
Serve the dolma warm, drizzled with a bit of olive oil and accompanied by a side of yogurt for dipping. They pair wonderfully with Tabbouleh, which can be served as an appetizer or a side dish. For a complete meal, consider adding a Mediterranean salad or some roasted vegetables.
Storage & Reheating
Leftover dolma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pot with a splash of water to prevent drying out, or microwave them covered with a damp paper towel for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Grapevine Leaves(Dolma) contains roughly 493 calories, with 50g protein, 59g carbohydrates, and 11g fat. It is an excellent source of iron (130% of the Daily Value), protein (100% of the Daily Value), and dietary fiber (89% of the Daily Value). Note that it is relatively high in sodium, at 1416mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make dolma ahead of time?
Yes, you can prepare dolma in advance. Stuff and roll the leaves, then store them in the refrigerator for up to 24 hours before cooking. Just add a few extra minutes to the simmering time if they're chilled.
What can I use instead of meat in the filling?
For a delicious vegetarian version, simply omit the meat and add more vegetables or nuts to the filling. Chopped mushrooms or walnuts can add depth and texture, making the dish hearty and satisfying.
How do I know when the dolma are done cooking?
The dolma are ready when the grapevine leaves are tender and the rice is fully cooked. You can check by carefully unrolling one to see if the rice is fluffy and the leaves are soft. The cooking liquid should also be mostly absorbed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).