Dolma (Stuffed Grape Leaves)

Nicole P.


I just finished making a batch of these and they are so good :) Easy to make and always a winner when i serve them :)


☆☆☆☆☆ 0 votes

makes 25
20 Min
1 Hr


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  • 3 Tbsp
    olive oil
  • 2
    clove garlic, minced
  • 1
    small onion, minced
  • 1/2 c
    long-grain rice
  • 1/2 tsp
    minced fresh thyme
  • ·
    kosher salt and freshly ground black pepper, to taste
  • 3 c
    chicken stock
  • 1 oz
    dried turkish apricots, minced
  • 1/2 c
    minced cilantro
  • 1/2 c
    minced parsley
  • 1/3 c
    pine nuts
  • 2 Tbsp
    minced mint
  • 2 Tbsp
    red currant jelly
  • 1/8 tsp
    cayenne pepper
  • 2 Tbsp
    fresh lemon juice, plus the zest of 1 lemon
  • 25
    grape leaves packed in brine, rinsed
  • 1
    lemon, thinly sliced

How to Make Dolma (Stuffed Grape Leaves)


  1. 1. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook, stirring, until soft, 3-5 minutes. Add rice, thyme, salt, and pepper; cook 2 minutes. Add 1 cup stock and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, 22-24 minutes. Stir in apricots, cilantro, parsley, nuts, mint, jelly, cayenne, lemon juice and zest, salt, and pepper.
  2. Heat oven to 375°. Working with one leaf at a time, stuff the grape leaves. Place stuffed grape leaves seam side down in a single layer in an 8" x 8" baking dish. Add remaining stock and distribute lemon slices over grape leaves. Cover pan with aluminum foil and bake until tender, about 1 hour. Let grape leaves cool before serving.

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About Dolma (Stuffed Grape Leaves)

Course/Dish: Other Appetizers
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tags: Quick & Easy, For Kids, Healthy

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