Dolmades (Greek Stuffed Vine Leaves) Recipe

Name: Dolmades (Stuffed Vine Leaves)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings, 16
Cuisine: Greek, Middle Eastern
Ingredients: 150 g Long-grain White Rice, uncooked; 1 Small Onion, very finely diced; 3 tbsp Olive Oil; 3 tbsp Fresh Dill, finely chopped; 2 tbsp Fresh Mint Leaves, finely chopped; 2 tbsp Lemon Juice, 2 tbsp = approx. 1 lemon; 0.5 tsp Salt; 0.25 tsp Black Pepper; 220 g Preserved Vine Leaves in Brine, drained weight. Approx. 1 jar = 220g; 3 tbsp Olive Oil; 150 ml Vegetable Stock, (or water); 3 tbsp Lemon Juice; Lemon Wedges; Tzatziki; Fresh Dill, to garnish

Dolmades are one of the great classics of Greek and Mediterranean cuisine - tender vine leaves stuffed with herby, lemony rice and simmered gently until soft and fragrant. Found across Greece, Turkey, and the wider Middle East, the Greek version is typically made with a simple filling of long-grain rice, fresh dill, mint, and parsley, lifted with lemon juice and good-quality olive oil.

While dolmades take a little patience to roll, the technique is straightforward and the results are genuinely impressive. Preserved vine leaves are readily available in the world foods aisle at Tesco, Sainsbury's, and most major UK supermarkets, making this an accessible recipe that brings real Mediterranean flavour to your table without any specialist shopping.

Serve them warm as a starter with a generous dollop of tzatziki and lemon wedges, or serve at room temperature as part of a mezze spread alongside hummus, pitta, and olives. They also pack brilliantly for picnics and lunchboxes. Naturally vegan, gluten free, and dairy free, dolmades are a crowd-pleaser that works for almost every diet at the table.

Ingredients

For the filling

150 g Long-grain White Rice , uncooked
1 Small Onion , very finely diced
3 tbsp Olive Oil
3 tbsp Fresh Dill , finely chopped
2 tbsp Fresh Mint Leaves , finely chopped
2 tbsp Lemon Juice , 2 tbsp = approx. 1 lemon
0.5 tsp Salt
0.25 tsp Black Pepper

For rolling and cooking

220 g Preserved Vine Leaves in Brine , drained weight. Approx. 1 jar = 220g
3 tbsp Olive Oil
150 ml Vegetable Stock , (or water)
3 tbsp Lemon Juice

To Serve

Lemon Wedges
Tzatziki (optional)
Fresh Dill, to garnish (optional)

Method

Rinse the rice under cold water until the water runs clear, then place in a bowl. Cover with cold water and leave to soak for 20 mins, then drain well. This partially softens the rice so it cooks through properly inside the rolls.
While the rice soaks, heat 2 tbsp of olive oil in a frying pan over a medium heat. Gently fry the onion for 8–10 mins until soft and translucent but not coloured. Remove from the heat and allow to cool slightly.
In a large bowl, combine the drained rice, softened onion, dill, mint, parsley, lemon juice, remaining 1 tbsp of olive oil, salt, and pepper. Mix well until fully combined. Taste and adjust seasoning - it should be well-seasoned as the rice will absorb flavour as it cooks.
Carefully remove the vine leaves from the jar and rinse them gently under cold water to remove excess brine. Pat dry with kitchen paper. Trim away any tough stems with scissors. Separate any leaves that are torn or very small and set these aside to line the pot.

Tip: Small or torn leaves aren't wasted - use them to line the base of the pan, which prevents the dolmades from sticking and adds flavour to the cooking liquid.
To roll: lay a vine leaf smooth-side down on a clean surface. Place a heaped teaspoon of filling near the stem end. Fold the bottom of the leaf up over the filling, then fold in the sides, and roll firmly upward into a neat, tight cylinder about the size of your thumb. Don't roll too loosely or the rice will expand and burst the leaf. Repeat with the remaining filling and leaves.

Tip: Aim for a firm but not overly tight roll - the rice needs a little room to expand as it cooks.
Line the base of a wide, heavy-bottomed saucepan or casserole dish with the reserved torn or small vine leaves. Arrange the dolmades in a single layer, seam-side down and packed snugly together so they don't unravel during cooking. If needed, add a second layer on top.
Mix together the vegetable stock, lemon juice, and 3 tbsp olive oil and pour over the dolmades - the liquid should come about halfway up the rolls. Place a heatproof plate directly on top of the dolmades to weigh them down and keep them in place during cooking.
Bring to a gentle simmer over a medium heat, then reduce to low, cover the pan with a lid, and cook for 40–45 mins until the rice is fully cooked and the leaves are tender. Check occasionally and add a splash of water if the pan looks dry.
Remove from the heat and leave to rest, covered, for 10 mins before serving. Serve warm or at room temperature with lemon wedges and tzatziki.

Alternatives & Variations

Swap white long-grain rice for brown rice - adds fibre and a nuttier flavour, though increase the soaking time to 1 hour and add an extra 10–15 mins cooking time
Reduce the olive oil in the filling to 1 tbsp and use a light drizzle over the pan rather than 3 tbsp - olive oil is healthy but calorie-dense, so reducing it brings the calories down noticeably
Serve with a low-fat natural yogurt dip instead of full-fat tzatziki to cut saturates

This recipe is naturally gluten free. Vine leaves, rice, fresh herbs, olive oil, and lemon contain no gluten. If using shop-bought vegetable stock, check the label to confirm it is certified gluten free - most major supermarket own-brand stocks are, but some contain barley or wheat derivatives. If serving with tzatziki, check that too.

FAQs

Total time is around 1 hr 25 mins, including 40 mins of prep (soaking rice, chopping herbs, rolling) and 45 mins of cooking. Most of the cooking time is hands-off, so it's less demanding than it sounds.

Rated Intermediate. The rolling technique takes a little practice - the first few may be uneven - but you'll find your rhythm quickly. The key is not overfilling and keeping the rolls firm and snug in the pan.

Yes - dolmades freeze well. Once cooled completely, arrange in a single layer on a tray and freeze until solid, then transfer to a freezer bag or airtight container. They'll keep for up to 3 months. Reheat from frozen by steaming or warming gently in a covered pan with a splash of water and lemon juice for 15–20 mins.

Absolutely - they're an ideal make-ahead dish. Cook fully, cool, and refrigerate for up to 3 days. They're also traditionally served at room temperature, so they're brilliant for entertaining. The flavour actually improves after a day in the fridge as the lemon and herbs develop.

They're perfect as part of a Greek mezze alongside tzatziki, hummus, warm pitta, olives, and feta. They also work well as a starter before grilled lamb or chicken, or as a light lunch with a simple Greek salad of tomatoes, cucumber, red onion, and feta.

Yes - this recipe is completely vegan as written. It contains no meat, dairy, or eggs. Just ensure your vegetable stock is vegan-certified if you're being strict.