Dolma Recipe

Rinse and partially cook rice

Rinse the rice under cold running water until water runs clear. In a small saucepan combine rinsed rice and 1 cup water or vegetable broth. Bring to a gentle boil, then reduce heat to low, cover and simmer for 8 minutes — rice should be partially cooked but still firm. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool slightly.

Sauté onions and garlic

While rice cooks, heat 3 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt, sauté until translucent and starting to soften, about 6–8 minutes. Add minced garlic and cook for 30–45 seconds until fragrant. Remove skillet from heat and let cool slightly.

Combine stuffing ingredients

In a large mixing bowl add the partially cooked rice, sautéed onions and garlic, chopped parsley, dill, and mint, tomato paste, lemon zest, 1/2 cup lemon juice, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground allspice. Stir thoroughly to combine — the mixture should be moist but not soupy. Taste and adjust seasoning or lemon to your preference.

Prepare grape leaves

If using jarred leaves: drain and rinse leaves well to remove brine. If using fresh leaves: blanch in boiling water 1–2 minutes until pliable, then plunge into ice water and pat dry. Trim any tough stems from the leaves. Lay leaves flat, vein side up, and if leaves are large, use smaller amounts of filling; if small, use slightly less filling.

Assemble dolma (rolling)

Place a grape leaf vein-side up on a work surface. Put about 1 to 1 1/2 teaspoons (or approximately 1 tablespoon for larger leaves) of the stuffing near the stem end, forming a small log about 1 inch thick. Fold the bottom stem end up over the filling, fold the sides in, then roll tightly toward the tip to form a neat cigar-shaped parcel. Repeat until all stuffing is used. Reserve a few intact leaves for lining the pot if desired.

Line the pot

Select a wide, heavy-bottomed saucepan or Dutch oven. Arrange a layer of whole grape leaves or sliced tomatoes on the bottom to prevent sticking. Place a round of lemon slices on top of that if desired.

Pack dolma in pot

Place the rolled dolmas seam-side down in concentric circles, packing them snugly but without crushing. Build up layers if necessary. When the pot is filled, drizzle 3 tablespoons olive oil and the remaining lemon juice over the rolls and add 2 cups water or vegetable broth — the liquid should come about halfway up the dolmas, not cover them completely.

Weigh down and cook

Place a heatproof small plate or lid that fits inside the pot on top of the dolmas to keep them from unraveling during cooking. Cover the pot and bring to a gentle simmer over medium-low heat. Cook for 35–45 minutes until rice is fully tender and leaves are soft. Check once after 25 minutes to ensure liquid hasn't evaporated; add a few tablespoons of water if needed.

Rest and serve

Remove the pot from heat and allow dolmas to rest, still covered, for 15 minutes. Carefully remove the plate and transfer dolmas to a serving dish using a spatula, keeping them upright. Garnish with extra lemon slices and a drizzle of olive oil. Serve warm or at room temperature; dolmas often taste better after chilling for a few hours to let flavors meld.