After making the best stuffed grape leaves with meat with my mom, I couldn't resist making the meatless version too. Dolmades (or Dolmathes) are Greek stuffed grape leaves with rice, flavored with lots of herbs. They're best enjoyed as a meze with some tzatziki sauce on the side, and good company!
Straight from my mom's kitchen, this recipe for dolmades (stuffed grape leaves with rice) has been passed down through generations, and I'm so proud to share it with you!
This meatless version is called yalantzi, a Turkish word that means "fake" (just because there's no meat). But honestly, many people prefer them this way 😊.
In Crete, we pick fresh grape leaves and preserve them in jars or freeze them, so they're available all year round. But we don't just stuff them with plain rice, that would be boring! Instead, we add lots of herbs, grated vegetables, and of course, plenty of olive oil. That's why Cretan dolmades are considered the best!
If you love Greek food, don't miss this easy recipe for Gemista (stuffed peppers and tomatoes), another dish full of Mediterranean flavor.
📋 Ingredient notes
To make this Greek dolmades recipe you'll need the following ingredients:
Grape leaves: If you have access to fresh grapevine leaves, I have a useful guide on how to pick and preserve them. Fresh vine leaves need to be blanched first. Alternatively, you can buy jarred grape leaves from your local ethnic store or online. If the leaves are preserved in brine, place them in a large bowl of water, rinse well, and let them drain. You may need to reduce the amount of salt in the recipe below.
Rice: Use short-grain rice, like the kind used for risotto (Arborio or Carnaroli work great). In Greece, some packages indicate that the rice is suitable for Yemista. Avoid parboiled or long-grain varieties. Soak the rice well, or place it in a large sieve and rinse until the water runs clear.
Fresh herbs such as parsley, dill, and spearmint give dolmades their signature taste. Don't use dried herbs because the result won't be the same. If you can't find fresh spearmint, you can use regular mint instead.
✏️ The addition of a small grated potato is a Cretan touch, I haven't seen it done in other parts of Greece. If you omit the potato, just add a couple more tablespoons of rice.
👨🍳 Expert Tips
Here are my top tips for making this Greek stuffed grape leaves recipe:
✅ Use ingredients you love. If you don't like a certain vegetable or herb, just omit it.
✅ Always taste the filling to determine if it needs more salt.
✅ Use good-quality grape leaves. The young, light green ones are more tender and tastier than the older, dark green ones.
✅ After cooking, let the dolmades sit in the pot (off heat) for 15-20 minutes. This helps them firm up and absorb flavor.
🎥 Video
Watch how to make one of the best grape vine leaves recipes!
🎵 Music on Video: Folk bed, Musician: Audionautix.com
📖 Recipe
Dolmades: Greek Stuffed Grape Leaves with Rice
Ingredients
- 1 ¾ cups (350 g) short grain rice (see note#1)
- 1 (150 g) onion (grated)
- 2 ½ teaspoons salt
- ¼ cup (60 g) lemon juice (fresh)
- ½ (100 g) eggplant (grated, you can also use artichoke)
- 1 (100 g) zucchini (grated)
- 1 (80 g) carrot (grated)
- 1 (100 g) potato (small, grated)
- 1 ½ (400 g) tomato (large, grated)
- ½ cup (112 g) extra virgin olive oil (divided in half)
- ½ teaspoon black pepper (freshly ground)
- 2 (70 g) green onions (finely chopped)
- ⅔ bunch (35 g) parsley (finely chopped)
- ⅔ bunch (35 g) dill (finely chopped)
- ⅔ bunch (35 g) spearmint (finely chopped, or mint)
- 120 grape leaves (drained, see note#2)
Instructions
- First, transfer the rice to a large sieve and rinse well until the water runs clear. Alternatively, soak it in a large bowl of water for 15 minutes.
- Using the coarse side of a box grater, grate the onion into a large bowl. Add the salt and lemon juice, and mix well.👉 This step helps mellow the onion and gives it a sweeter taste.
- In the same bowl, grate the eggplant, zucchini, carrot, potato, and tomato.
- Add half of the olive oil, the black pepper, and the rice, and mix well. Finely chop the green onions, parsley, dill, and spearmint. Add them to the rice mixture and mix again.
- Line the bottom of a pot with grape leaves (use any torn ones here). Alternatively, you can cover the bottom with thin slices of potato.
- Take one leaf and lay it flat with the vein side up (shiny side down). Place a spoonful of the rice filling near the stem and fold the part of the leaf near the stem over the filling. Fold in the sides and roll from stem to tip. Roll with medium pressure - not too tight, but not too loose - since the dolmades will expand as the rice cooks.👉 Use about 12-15 grams of filling for medium-sized leaves, and a bit more for larger ones.
- Arrange the dolmades seam-side down, packed snugly in the pot. Pour the remaining olive oil over the dolmades and add enough water to just cover the top layer halfway. If you like your dolmades tangy, you can also squeeze half a lemon over the pot.
- Place an inverted, heat-safe plate over the dolmades to keep them from unrolling. Cover the pot with a lid, bring to a boil, then reduce to a gentle simmer. Check for doneness 30 minutes after boiling begins. If needed, add a splash of boiling water and continue cooking until the rice is al dente.Let them rest for 20 minutes to firm up before serving.
Notes
Nutrition
🔧 Troubleshooting
These are the most common problems when making dolmades and their fixes:
1. Grape Leaves Tearing or Falling Apart
This happens especially when using jarred leaves.
Solutions:
- If using jarred leaves, soak them in cold water for 15-30 minutes to loosen and gently transfer them to a colander to drain.
- Trim off any stems at the base of the leaves before rolling.
- If leaves are too thin or torn, try to layer two smaller leaves before rolling.
2. Rice Not Cooking Fully
Solutions:
- Ensure dolmades are tightly packed in the pot, and check during cooking in case you need to add extra water.
- Simmer with the lid on.
- Simmer longer: Cook dolmades on low heat for 10-15 minutes more to ensure rice softens.
3. Dolmades Unraveling During Cooking
Solutions:
- Roll tightly.
- Place seam-side down.
- Weight them down: Place a heatproof plate on top to keep dolmades compressed while cooking. If necessary add a weight on top of the plate to further secure them.
4. Leaves Taste Too Bitter or Salty
Jarred grape leaves sometimes have an overly salty taste and older, dark green leaves may be bitter.
Solutions:
- Soak and rinse jarred leaves multiple times to remove excess brine.
- Use tender, young, light green leaves instead of the darker ones.
- If using fresh grape leaves, blanch in boiling water for 1-2 minutes to reduce bitterness.
- Don't use lemon slices in the pot as the rind may cause bitterness.
5. Filling Lacks Flavor
Solutions:
- Season well: Add lemon juice, fresh herbs (dill, mint, parsley), and spices (allspice, cinnamon) to the rice mix.
- Taste the filling to see if it needs more salt.
- Use vegetable or chicken broth instead of water (if the broth has salt in it, you may have to reduce the amount of salt given in this recipe).
💭 FAQs
Yes, Greek dolmades (stuffed grape leaves with rice) can be a healthy dish, depending on the ingredients and preparation method. Here's a breakdown of their nutritional benefits and potential drawbacks:
Health Benefits of Dolmades
Low in Calories (if not fried) - Around 30-50 calories per dolma (depending on size and filling).
Rich in Fiber - Grape leaves and rice (especially brown rice) provide dietary fiber, aiding digestion.
Packed with Antioxidants - Grape leaves contain polyphenols, vitamins A & K, and flavonoids, which support immunity and reduce inflammation.
Healthy Fats - If made with olive oil, dolmades provide heart-healthy monounsaturated fats.
Plant-Based Protein Option - Vegan versions (without meat) are a good plant-based meal.
Low in Cholesterol - Since traditional dolmades are often vegetarian, they contain no cholesterol.
Traditional Greek vegetarian dolmades (rice, herbs, olive oil) are a nutrient-dense, balanced dish-great as an appetizer or light meal. Meat-based versions are higher in calories and fat but still nutritious in moderation.
The terms "dolmas" and "dolmades" both refer to stuffed dishes, but their usage varies based on language and regional cuisine. Here's the breakdown:
"Dolma" (singular) / "Dolmas" (plural) → Turkish origin (from the verb dolmak, meaning "to be stuffed").
"Dolmades" (plural) → Greek adaptation of the Turkish word (often called ντολμάδες in Greek).
While both terms describe stuffed vegetables or leaves, their usage differs:
Turkish & Middle Eastern Dolmas
Broader category: Includes any stuffed vegetable (peppers, eggplants, zucchini, tomatoes, cabbage, etc.).
Can be meat-based or vegetarian:
Etli dolma = stuffed with spiced meat (lamb/beef + rice).
Zeytinyağlı dolma = vegetarian (rice, herbs, pine nuts, currants).
Grape leaves are common but not exclusive.
Greek Dolmades
Mostly refers to stuffed grape leaves (though Greeks also stuff other veggies).
Often vegetarian: Filled with rice, herbs (dill, mint), lemon, and olive oil (ladolemono).
🍳 More Greek Recipes to Try:
If you tried this Dolmades Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Allan says
I just made some of these yesterday using another recipe ... I wish I'd seen yours before I began! I like how you use the different veggie in the filling. One question: my vine leaves turn quite dark after being cooked; they don't have the brighter green colour that yours do ... any idea why?
Makos says
Hi Allan,
Thanks for your kind words!
Do you blanch the vine leaves before rolling them?
If yes, then maybe it’s the variety?
In any case try to find temder leaves, blanch them and then use a bit of lemon juice while cooking them to help preserve the colour.
Hope that helps!