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Greek American Stuffed Grape Leaves

Greek-American Stuffed Grape Leaves

Linda M. Harris
Greek-American stuffed grape leaves, or dolmades, are a delightful Mediterranean dish made by stuffing grape leaves with a fragrant mixture of rice, herbs, and sometimes meat.
These tender rolls are simmered in a lemony broth, making them a flavorful and aromatic appetizer or main dish.
Whether you enjoy them warm, at room temperature, or cold, Greek-American stuffed grape leaves are a crowd-pleasing dish suitable for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine American, Greek, Mediterranean
Servings 6 Servings
Calories 90 kcal

Equipment

  • 1 large pot with a lid
  • 1 large mixing bowl
  • 1 Sharp knife
  • 1 large spoon (for stuffing)
  • 1 large spoon (for stuffing)
  • 1 large spoon (for stuffing)
  • 1 baking dish (optional, for baking method)
  • 1 steamer basket (optional, for steaming method)

Ingredients
  

  • 12-15 grape leaves fresh or preserved
  • 1 cup rice short-grain, such as Arborio
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh mint chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound ground beef or lamb optional for a non-vegetarian version
  • 2 tablespoons lemon juice for the filling
  • 1 lemon sliced (for garnish and broth)
  • 2 cups water
  • 2 tablespoons olive oil for the broth

Instructions
 

  • Prepare the grape leaves: If using preserved grape leaves, rinse them thoroughly under cold water to remove any excess brine. If using fresh grape leaves, blanch them in boiling water for about 2 minutes and then cool them under cold running water.
  • Prepare the filling: In a large mixing bowl, combine the rice, olive oil, parsley, dill, mint (if using), salt, pepper, and lemon juice. For a meat-filled version, add the browned ground beef or lamb to the mixture and stir well.
  • Stuff the grape leaves: Lay one grape leaf flat with the vein side facing up. Place a spoonful of the filling at the base of the leaf. Fold in the sides of the leaf and roll it tightly, ensuring the filling stays secure inside. Repeat with the remaining grape leaves and filling.
  • Cook the stuffed grape leaves: In a large pot, layer the stuffed grape leaves, placing them tightly together to prevent them from unraveling. Add lemon slices on top and drizzle with olive oil. Pour in water to cover the rolls, and bring to a simmer. Cover the pot, reduce the heat, and simmer for 45 minutes to 1 hour until the rice is fully cooked and the leaves are tender.
  • Serve: Let the dolmades cool slightly before serving. Garnish with fresh herbs and extra lemon wedges. Serve as a side dish, appetizer, or part of a Mediterranean meal.

Notes

  • Make-ahead: Stuffed grape leaves can be made ahead of time and stored in the refrigerator for 2-3 days. They also freeze well—just wrap them tightly and freeze for up to 3 months. To reheat, simmer gently or microwave them.
  • Vegetarian version: Omit the meat and increase the rice and herbs for a flavorful vegetarian option.
  • Cooking method: If you prefer a slightly crispy exterior, you can bake the stuffed grape leaves at 350°F (175°C) for 40-45 minutes. Alternatively, they can be steamed for a lighter texture.
Keyword Greek-American Stuffed Grape Leaves