Quick Recipe Version (TL;DR)

Yield: 6 servings (about 30–36 dolma)
Prep Time: 50 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes

Quick Ingredients

1 jar grape leaves (16 oz / 454 g), about 60 leaves, rinsed
1 lb (454 g) ground lamb
1/2 cup (100 g) uncooked medium-grain rice, rinsed
1 medium yellow onion, finely minced (about 1 cup / 150 g)
1/2 cup (15 g) chopped parsley
1/4 cup (5 g) chopped dill
2 tbsp (4 g) chopped mint
3 tbsp (45 ml) olive oil, plus 2 tbsp (30 ml) for the pot
2 tbsp (30 ml) lemon juice, plus extra wedges to serve
1 3/4 cups (420 ml) low-sodium chicken broth (or water)
2 tbsp (30 g) tomato paste
2 tsp kosher salt
1 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp black pepper

Do This

1. Rinse grape leaves; blanch 30 seconds in boiling water if they’re tough, then drain.
2. Rinse rice until water runs mostly clear; drain well.
3. Mix lamb, rice, onion, herbs, spices, olive oil, and lemon juice.
4. Roll filling in grape leaves (about 1 tbsp filling each), seam-side down.
5. Line pot, pack rolls snugly, add broth + tomato paste mixture; weigh down with a plate.
6. Bring to a gentle simmer, cover, and braise on low 65–75 minutes.
7. Rest 15 minutes, then serve warm with lemon (and yogurt, if you like).

Why You’ll Love This Recipe

Comforting and fragrant: tender grape leaves around juicy lamb, herby rice, and warm spices.
Make-ahead friendly: tastes even better after a night in the fridge.
Great for sharing: a platter of dolma feels special but is totally doable at home.
Gently braised: the rolls stay moist and flavorful, not dry or crumbly.

Grocery List

Produce: yellow onion, parsley, dill, fresh mint, lemons (plus extra herbs for garnish)
Dairy: plain whole-milk yogurt (optional, for serving)
Pantry: jarred grape leaves, medium-grain rice, olive oil, low-sodium chicken broth (or water), tomato paste, kosher salt, black pepper, ground allspice, ground cumin, ground cinnamon
Meat: ground lamb

Full Ingredients

Grape Leaves

1 jar grape leaves (16 oz / 454 g), about 60 leaves
Water, for rinsing (and optional blanching)

Lamb and Rice Filling

1 lb (454 g) ground lamb (ideally 80/20 for tenderness)
1/2 cup (100 g) uncooked medium-grain rice, rinsed and well-drained
1 medium yellow onion, very finely minced (about 1 cup / 150 g)
1/2 cup (15 g) finely chopped fresh parsley
1/4 cup (5 g) finely chopped fresh dill
2 tbsp (4 g) finely chopped fresh mint
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
2 tsp kosher salt
1 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp freshly ground black pepper

For the Pot and Braising Liquid

2 tbsp (30 ml) olive oil
10–12 extra grape leaves (use torn ones or small leaves)
1 3/4 cups (420 ml) low-sodium chicken broth (or water)
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) fresh lemon juice

To Serve (Optional but Lovely)

Plain yogurt, for dolloping or dipping
Lemon wedges
Extra chopped parsley, dill, or mint

Step-by-Step Instructions

Step 1: Prep the grape leaves

Open the jar and carefully unwind the grape leaves. Place them in a colander and rinse under cool running water for 1–2 minutes to remove excess brine. Gently separate any leaves that stick together.

If the leaves feel very thick or stiff, blanch them: bring a medium pot of water to a boil, dip the leaves in for 30 seconds, then drain well and pat dry. This makes them more pliable and easier to roll.

Step 2: Rinse the rice and chop the aromatics

Place the rice in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the water runs mostly clear (about 45–60 seconds). Drain very well.

Finely mince the onion and chop the herbs. Smaller pieces help the filling bind and cook evenly.

Step 3: Mix the lamb filling (keep it light)

In a large bowl, combine the ground lamb, rinsed rice, onion, parsley, dill, mint, olive oil, lemon juice, salt, allspice, cumin, cinnamon, and black pepper.

Mix with your hands or a fork just until evenly combined (about 30–45 seconds). Avoid overmixing, which can make the dolma dense.

Step 4: Roll the dolma

Set up a rolling station: grape leaves on one side, filling with a tablespoon on the other, and a tray or plate for finished rolls.

Lay one grape leaf shiny-side down (veins facing up) with the stem end closest to you. If there’s a long stem, trim it off.

Add about 1 level tablespoon filling (roughly 18–20 g) near the stem end. Fold the bottom up over the filling, fold in the sides, then roll into a snug little cigar. Keep the roll tight but not strained; the rice needs a bit of room to expand as it cooks.

Step 5: Line the pot and pack the rolls snugly

Choose a heavy-bottomed pot or Dutch oven (a 4–5 quart size works well). Add 2 tbsp (30 ml) olive oil to the bottom, then line the pot with 10–12 grape leaves. This protects the dolma from scorching and adds flavor.

Arrange the rolled dolma seam-side down in tight rows or spirals. Pack them snugly; this helps prevent unraveling during braising. If you have a second layer, place it neatly on top of the first.

Step 6: Add braising liquid and weigh them down

In a measuring cup or bowl, whisk together the broth, tomato paste, and 1 tbsp (15 ml) lemon juice until smooth.

Pour the liquid over the dolma. The liquid should come up close to the top layer (just below the surface). If needed, add a splash of water (up to 1/4 cup / 60 ml).

Place a heatproof plate (smaller than the pot) directly on top of the dolma to keep them submerged and prevent floating/unrolling.

Step 7: Gently braise until tender

Set the pot over medium heat and bring to a gentle simmer. As soon as you see steady small bubbles, reduce heat to low, cover with a tight-fitting lid, and maintain a low simmer.

Braise for 65–75 minutes. Adjust the heat as needed; you want gentle bubbling, not a hard boil. The dolma are done when the rice is tender and the grape leaves are silky. For food safety, the filling should reach 160°F (71°C) at the center of a roll.

Step 8: Rest, unmold, and serve

Turn off the heat and let the dolma rest, covered, for 15 minutes. This helps the rice finish settling and makes the rolls less fragile when you lift them out.

Remove the plate. Use tongs to lift the dolma onto a serving platter. Spoon a few tablespoons of the braising liquid over the top for shine and moisture.

Serve warm (or at room temperature) with lemon wedges and optional plain yogurt. A sprinkle of fresh herbs brightens everything up.

Pro Tips

Pack tightly, simmer gently: snug rolls plus a low simmer prevents unraveling and keeps the filling juicy.
Don’t overfill: rice expands as it cooks. About 1 tablespoon filling per leaf is the sweet spot for most jarred leaves.
Use a plate weight: it’s the easiest way to keep dolma submerged and evenly cooked.
Rinse jarred leaves well: brine varies by brand; rinsing avoids overly salty dolma.
Flavor improves overnight: chilling and reheating the next day makes the herbs and spices taste even more integrated.

Variations

Sweet-savory style: add 2 tbsp (20 g) currants and 2 tbsp (15 g) toasted pine nuts to the filling for a classic festive twist.
More tomato-forward: add 1/2 cup (120 g) finely diced tomato to the filling and increase tomato paste in the braise to 3 tbsp (45 g).
Herb swap: if you don’t have dill, use 1/2 tsp dried dill (mixed into the filling) and increase parsley to 3/4 cup (22 g).

Storage & Make-Ahead

Cool dolma to room temperature (within 2 hours), then refrigerate in an airtight container with a spoonful of the braising liquid to keep them moist. Store for up to 4 days. Reheat gently in a covered pan with a splash of water or broth over low heat for 10–15 minutes, or microwave covered at 50% power until warmed through.

To freeze, arrange cooled dolma in a single layer on a parchment-lined tray until firm (about 2 hours), then transfer to a freezer bag with as much air removed as possible. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

Make-ahead tip: roll the dolma up to 1 day ahead, pack them in the pot, cover, and refrigerate. Add braising liquid and cook the next day (you may need an extra 5–10 minutes if starting cold).

Nutrition (per serving)

Approximate, based on 6 servings: 460 calories, 22 g protein, 29 g fat, 29 g carbohydrates, 3 g fiber, 980 mg sodium. (Sodium varies widely by grape leaf brand and how thoroughly you rinse them.)

Braised Grape Leaf Dolma With Lamb, Rice, and Herbs