Dairy Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the payoff is absolutely worth it. These little parcels are packed with herby, spiced rice, toasted pine nuts, and sweet dried currants, all wrapped in tender grape leaves and simmered in a bright lemon-olive oil broth. The combination of fresh parsley, dill, and mint alongside warm cinnamon and allspice gives the filling a deeply aromatic, Mediterranean character that's hard to resist. The good news for anyone avoiding dairy is that the core recipe is naturally built around olive oil rather than butter, and the filling relies entirely on plant-based ingredients — no cheese, no cream, nothing to swap out. The optional yogurt or tzatziki on the side is just that: optional, so you can skip it entirely or use a dairy-free alternative without changing a single thing about the dolmades themselves. Rinsing and soaking the grape leaves, half-cooking the rice before rolling, and weighing the dolmades down during simmering are the small techniques that make the difference between a good result and a great one. Serve them warm straight from the pot or let them cool to room temperature — they're genuinely delicious either way, and they make a stunning addition to any mezze spread.
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Learn more →Ingredients
6 servings
- 1 jar (16 oz) grape leaves in brine
- ½ cup extra-virgin olive oil, divided
For the filling
- 1 medium yellow onion, finely diced
- 1 cup long-grain white rice, uncooked
- ⅓ cup pine nuts
- ⅓ cup dried currants
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water
For simmering
- 1 ½ cups water
- ⅓ cup fresh lemon juice (from about 2 lemons)
For serving
- lemon wedges, for serving (optional)
- plain yogurt or tzatziki, for serving (optional)
Can be omittedplain yogurt
Instructions
- 1
Rinse the grape leaves under cold running water, gently separating them, then soak in a large bowl of cold water for 20 minutes to reduce their saltiness. Drain and pat dry. Trim any tough stems flush with the base of each leaf.
- 2
Heat 3 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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