Dolmas (Stuffed Grape Leaves with Lamb, Rice, and Herbs)

Active Time:

1 hr 25 mins

Total Time:

2 hrs 50 mins

Servings:

Yield:

about 36 dolmas

These stuffed grape leaves with a spiced lamb and rice mixture make the perfect portable snack or part of a mezze meal. The filling is well seasoned with a nice balance of rice vs. meat (slightly more rice than meat), some herbs for some freshness, allspice for some warmth, and a little tomato for some umami depth. Drizzling with olive oil and lemon juice after cooking keeps them looking shiny and adds a nice fresh brightness. The tangy, garlicky yogurt sauce adds a nice brightness to every bite.

Frequently asked questions

What are dolmas?

Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas are most closely related to the type of stuffed grape leaves in Turkey - though there are many different variations within Turkey. In Turkish, dolma can refer to anything stuffed, not just grape leaves (think stuffed peppers or stuffed tomatoes). Sarma refers to wrapped things, so stuffed grape leaves are usually called sarma in Turkish.

Where do you find grape leaves?

Jarred grape leaves in brine are usually found in the international section of the grocery store. These require rinsing before use. If you’re able to find fresh grape leaves, be sure to wash and blanch them in hot water before using.

Note from the Food & Wine Test Kitchen

Each jar of grape leaves contains 50 to 60 leaves. You'll use 36 to 40 for wrapping, depending on the size, and about 6 to 10 for layering in the pot. Reserve leftovers for your next round of dolmas, or these Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves).

Make ahead

Rice dolmas are often served cold, but ones with meat should be served warm or at room temp. If preparing ahead of time or saving leftovers, you can reserve any liquid in the pot and use it to gently reheat/re-steam the dolmas in a covered skillet or pot.

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Ingredients

Dolmas

1 (16-ounce) jar grape leaves (such as Orlando)
1 1/2 cups uncooked short- or medium-grain white rice
4 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
3 tablespoons finely chopped fresh dill
1 teaspoon ground allspice
1 teaspoon dried mint
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Aleppo pepper or paprika
2 teaspoons tomato paste, divided
12 ounces ground lamb
2 medium beefsteak tomatoes, cored and cut crosswise into 1/2-in.-thick slices
2 cups hot water
3 tablespoons fresh lemon juice (from 1 large lemon)

Yogurt Dipping Sauce

1 cup plain strained (Greek-style) yogurt
1 tablespoon fresh lemon juice
1 tablespoon water
1/2 teaspoon dried mint
1/2 teaspoon kosher salt
1 large garlic clove, grated on a Microplane grater

Directions

Prepare the Dolmas

Drain grape leaves; rinse briefly, and soak in a large bowl of warm water for 20 minutes. Rinse each leaf individually under running water, letting excess water drip off; place leaves on a large rimmed baking sheet, and set aside.
While grape leaves soak, soak rice in a medium bowl of cold water for 20 minutes. Pour rice into a fine-mesh strainer; thoroughly rinse rice under cold water until the water runs clear, and drain well. Set aside.
Heat 2 tablespoons of the oil in a large skillet over medium. Add onion, and cook, stirring often, until onion is softened and translucent, 5 to 6 minutes. Add drained rice, parsley, dill, allspice, mint, salt, black pepper, Aleppo pepper, and 1 teaspoon of the tomato paste. Cook, stirring often, until mixture is fragrant and all ingredients are evenly combined, 1 to 2 minutes. Transfer mixture to a large bowl; set aside, and let cool, uncovered, until just warm to the touch, about 20 minutes. Once rice mixture is cooled, mix in ground lamb until evenly combined.
To assemble Dolmas, place 1 rinsed grape leaf on a cutting board with duller, veinier side facing up and stem end towards you. Using a sharp paring knife, cut out and discard stem. Arrange 2 to 3 teaspoons (depending on size of leaf) lamb mixture in a packed horizontal cylinder in center of leaf. Fold bottom of leaf up over lamb mixture, and fold left and right sides in towards center. Roll meat mixture toward top of leaf, creating a short, cigar-like shape (Dolmas should be longer than they are wide). Set rolled dolma on a plate, and repeat with remaining grape leaves and lamb mixture until all filling is used.
Arrange sliced tomatoes in a single layer in bottom of a large Dutch oven or heavy-bottomed pot. Arrange a layer of grape leaves over tomatoes (you can use any torn or broken leaves); reserve any remaining grape leaves for another use. Place rolled Dolmas, seam side down, over grape leaves, making sure to pack them in closely; once first layer is complete, arrange remaining Dolmas in a second layer on top as needed. Whisk together hot water, 1 tablespoon of the oil, and remaining 1 teaspoon tomato paste in a measuring cup with a spout until dissolved; gently drizzle over Dolmas (first layer of Dolmas should be mostly submerged). Place a heatproof plate that’s at least 1 to 1 1/2 inches smaller than diameter of pot, upside down, over Dolmas (this will help prevent them from moving and opening while cooking).
Bring mixture to a simmer over medium; cover with a lid, and reduce heat to medium-low Simmer, covered, until grape leaves are tender and rice is cooked through, 30 to 40 minutes.
Remove from heat; uncover and remove plate. Drizzle lemon juice and remaining 1 tablespoon oil evenly over top. Set Dolmas aside, and let rest for 20 minutes before serving.
Prepare the Yogurt Dipping Sauce

Stir together yogurt, lemon juice, water, mint, salt, and garlic in a small bowl until well combined.
Transfer Dolmas to a platter. Serve hot or at room temperature with Yogurt Dipping Sauce.