Dolma (Stuffed Grape Leaves)
Grape leaves rolled around a spiced rice and herb filling, gently simmered until tender — claimed across the former Ottoman world, from Turkish and Armenian kitchens to Greek dolmades and Levantine waraq enab, not any one nation's dish alone.
Vegan-optionalMeat
How this varies: A vegetarian/Lenten version (common in Armenian and wider Caucasus tradition) swaps the lamb for extra rice, chickpeas, and dried fruit like currants, spiced similarly with allspice and cinnamon — this is the version served during Armenian Apostolic Church fasting periods.
Ingredients
- 40-50 grape leaves, jarred (brined) or fresh
- 1 cup short-grain or medium-grain rice, rinsed
- 200g ground lamb (optional, omit for vegan)
- 1 onion, finely chopped
- 1/4 cup each chopped parsley and dill, plus 2 tbsp chopped mint
- 1 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp black pepper
- 1 tbsp tomato paste (optional, for a richer filling)
- 4 tbsp olive oil, divided
- 3 tbsp lemon juice, divided, plus extra to serve
- 2-3 cups stock or water
- Salt, to taste
Steps
- If using jarred/brined leaves, rinse thoroughly under cold water and soak 10-15 minutes to remove excess salt, then pat dry. If using fresh leaves, blanch in batches in boiling water for 30-60 seconds until just pliable and dark green, then shock in cold water and drain.
- Mix rice, ground lamb (if using), onion, herbs, spices, tomato paste, and 2 tbsp olive oil with 1 tbsp lemon juice and salt.
- Lay a grape leaf shiny-side down, veins facing up, trim any thick stem. Place a spoonful of filling near the stem end, fold in the sides, and roll tightly into a compact cylinder.
- Repeat with remaining leaves and filling.
- Line the bottom of a pot with a few extra or torn leaves (to prevent scorching), arrange rolls snugly seam-side down in tight layers.
- Pour over stock (just to cover), remaining olive oil, and remaining lemon juice; place an inverted plate directly on top of the rolls to weigh them down and keep them from unrolling.
- Bring to a simmer, cover the pot, and cook on low heat 45-60 minutes until the rice is tender and leaves are silky.
- Cool slightly (dolma is traditionally served warm or at room temperature, not piping hot) before serving, with extra lemon and often a garlic-yogurt sauce on the side.