Vegan Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the result absolutely delivers. Each little parcel is packed with herbed rice, toasted pine nuts, and sweet dried currants, all warmly spiced with cinnamon and allspice, then brightened by a lemon-olive oil braise that infuses every bite. The filling comes together on the stove before rolling, so the rice is already fragrant and half-cooked when it goes into the leaves, meaning the final simmer produces perfectly tender results without any guesswork. Rolling grape leaves can sound intimidating, but the technique here — fold, tuck, roll — is genuinely approachable once you get a rhythm going. The whole dish is built entirely from plants, so there's no need to swap or substitute a single thing to keep it fully animal-free. Serve them warm straight from the pot or let them cool to room temperature, where the flavors deepen even further — either way, a squeeze of fresh lemon over the top is all the finishing touch they need.
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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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