Vegan Stuffed Grape Leaves (Dolmas)
These little parcels are one of those dishes that feel impressive to serve but are genuinely approachable once you understand the rhythm of rolling. The filling is a fragrant mix of long-grain white rice, toasted pine nuts, dried currants, and a trio of fresh herbs — parsley, dill, and mint — warmed through with cinnamon and allspice for that unmistakably Mediterranean depth. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required; this is just how a classic rice-stuffed dolma is made. The rolls simmer low and slow in a bath of vegetable broth, olive oil, and fresh lemon juice until the rice is perfectly tender and the grape leaves turn silky and yielding. A heatproof plate set right on top of the rolls keeps everything snug and intact — a simple trick that makes a real difference. The recipe makes six generous servings, so it's ideal for a mezze spread, a dinner party starter, or a make-ahead lunch that actually gets better as it sits. Finish with a squeeze of fresh lemon and you've got something that tastes like it took far more effort than it did.
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Learn more →Ingredients
6 servings
For the dolmas
- 1 jar (16 oz) grape leaves in brine
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 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
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp salt
- ¼ tsp black pepper
For simmering
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tbsp olive oil
- 1 ½ cups vegetable broth
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the grape leaves and rinse them thoroughly under cold water. Trim any tough stems with scissors or a knife. Lay the leaves flat on a clean work surface and set aside. If any leaves are torn or very small, reserve them to line the bottom of the pot.
- 2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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