Delicious Middle Eastern stuffed grape leaves (or dolmas) are filled with a tasty blend of meat, rice, onion, tomato, herbs, and spices then simmered in a lemony tomato sauce. Great as an appetizer, snack, or dinner.
If you’ve never tried grape leaves, get ready to be blown away by the amazing taste and texture of these delicious meat and rice-stuffed grape leaves. Not only are they super satisfying and packed with flavor, but you can use different ingredients for the stuffing, making them really versatile.
Not to be confused with the Levantine version of grape leaves which is more lemony and uses just rice, this golf version (Saudi, Emarati, Iraqi) of grape leaves uses meat, tomato sauce, and extra warm spices. While both are equally delicious, my family and I adore this version as it feels more like a complete meal. In this recipe, we’re using a fantastic mixture of beef or lamb, rice, veggies + herbs, with pomegranate molasses, tomato paste, and warm spices. All of this deliciousness wrapped up in grape leaves and cooked to perfection! I suggest serving them hot, but they can be served warm or cold too. My daughter eats them right out of the fridge!
What you Will Need
Here is the list of ingredients needed to make this grape leaves recipe. The lineup may look a bit long, but everything is simple and easy to find.
- Grape leaves: We’re using jarred grape leaves in brine, so there’s no cooking needed.
- Meat: Use any preferred ground meat. We typically use lean ground beef or lamb.
- Rice: Any short-grain rice works well. We like to use Jasmine rice but Egyptian, sushi, or short-grain American rice will also work. You want to make sure it’s starchy rice so the pieces stick together and soak up the juices.
- Veggies+ Herbs: A wonderful mix of fresh onion, tomato, garlic, parsley, and cilantro (or dill) are mixed with the meat and rice to create delicious fresh flavor. It may seem like we are adding too many but the more the merrier here!
- Pomegranate molasses: For a hint of sweetness and depth of flavor. Think of it as a sweet soy sauce that adds an umami flavor.
- Spices and seasonings: A mix of cumin, ground coriander, smoked paprika, allspice, salt , and black pepper gives these stuffed grape leaves a warm, bold flavor.
- Onion and potatoes: I like to add a layer of onion and tomato at the bottom of the pot to keep the grape leaves from sticking to the bottom of the pan. Sometimes the onion will burn around the edges and caramelize for another delicious layer of flavor!
- Sauce: Water, lemon juice, olive oil, tomato paste, pomegranate molasses, garlic, cumin, all spice, and salt are combined and cooked with the grape leaves.
How to make grape leaves
While there are multiple steps to follow when making this stuffed grape leaves recipe, each step is simple and straightforward. Follow the instructions, and you’ll have delicious stuffed grape leaves in no time!
Make the filling: Combine the ground beef, rice, parsley, cilantro, onion, tomato, garlic, pomegranate molasses, tomato paste, mint and spices in a large bowl.
Fill the leaves: Take one leaf at a time, remove the stem, and place shiny side down. Fill the leaf with about 1 tsp of stuffing in a line along the bottom where the stem was removed. Fold up the bottom sides and tightly roll upwards, folding in the sides as you roll. Repeat with remaining grape leaves until your filling mixture is finished.
Arrange in pot: To the bottom of a deep pot, arrange the sliced onion rings then top with the potato rounds. Arrange the grape leaves on top, be sure to arrange the grape leaves tightly so they don’t open while cooking.
Make the sauce: Whisk all the sauce ingredients in a medium sauce pan or measuring cup and pour onto the grape leaves. The sauce should reach the top of the grape leaves. Place a heavy plate on top of the vine leaves to hold them down so the grape leaves don’t float or open while cooking. Cover the pot with a tightly fitting lid.
Simmer: Place the pot over high heat and bring to a boil. Once boiling, cover the pot and simmer on the lowest heat setting for 60 minutes. After 60 minutes, turn off the heat and allow the grape leaves to rest in the hot pot for at least 30 minutes.
Serve: Once ready to serve, flip the pot onto a large serving plate carefully, make sure it has higher edges because a lot of broth will come out. Garnish with pomegranates, lemon, and chopped parsley if desired.
Helpful Tips
These helpful tips will ensure you have perfect grape leaves every time you make them!
Rest before serving: For best results, it’s worth it to allow the dolma to rest for 30 minutes so the remaining liquids are absorbed and the leaves set nicely.
Don’t overstuff leaves: You don’t want to risk the leaves opening up as they cook and the rice will expand some, so be sure to only fill with about 1 tsp of stuffing.
Roll tightly: Ensure the leaves are rolled tightly enough that they won’t come open while allowing for the rice to expand a bit.
Seam side down: Place the stuffed grape leaves in the pot with the seam side down, so they are less likely to open.
Heavy plate: Adding a heavy plate on top will keep them from floating and possibly coming open.
Frequently asked questions
What can you use grape leaves for?
Grape leaves are super versatile. You can use them to replace cabbage or Swiss chard as a wrapping in most recipes. When cooked, the leaves act like a sponge, absorbing all the delicious flavors.
Can you make these vegetarian?
Yes, to make vegetarian stuffed grape leaves, simply omit the meat. You can add about 1/2 cup more rice, other vegetables, or even raisins, walnuts or pine nuts.
Can I use fresh grape leaves?
Yes, fresh grape leaves work great to make these dolmas. Start by washing them well, then blanch them in boiling hot water. Use a slotted spoon to remove them from the water. Place them in a colander to drain and cool. Then, follow the recipe as instructed.
Serving suggestions
You can serve these as an appetizer or as a main dish. With the onions and potatoes that are cooked in the pot with the dolmas, you’ve got a complete meal. Although, some pita bread or a fresh salad on the side would be a great pairing.
You can also enjoy these with hummus for dipping or drizzle them with my shawarma sauce.
More Delicious Middle Eastern Recipes
Th Best Stuffed Grape Leaves
Ingredients
Grape Leaves
- 1 jar grape leaves , rinsed and drained
- 1 pound lean ground beef or lamb
- 1 cup short grain rice*, washed and rinsed
- 1 cup parsley, minced (some stems removed)
- 1 cup cilantro (or dill), minced
- 1 cup onion, finely minced
- 2-3 roma tomatoes, finely minced
- 3-4 cloves garlic, finely minced
- 2 Tablespoons pomegranate molasses
- 2 Tablespoons tomato paste
- 1 Tablespoon dry mint, optional
- 1 teaspoon EACH cumin, ground coriander, smoked paprika, all spice, salt
- ½ teaspoon black pepper
- 1 large onion, cut into large rings
- 2 small potatoes, peeled and cut into rounds
For Sauce
- 3 cups water
- ¼ cup lemon juice, or juice of 2 lemons
- ¼ cup olive oil
- ¼ cup tomato paste
- ¼ cup pomegranate molasses
- 3-4 cloves garlic, sliced
- 1 teaspoon EACH cumin, all spice, salt
Instructions
- Make Filling: Remove grape leaves from jar and drain. In a large bowl combine the ground beef, rice, parsley, cilantro, onion, tomato, garlic, pomegranate molasses, tomato paste, mint and spices.
- Stuff: Take one leaf at a time, remove the stem and place shiny side down. Fill the leaf with about 1 tsp of stuffing in a line along the bottom where the stem was removed. Fold up the bottom sides and tightly roll upwards, folding in the sides as you roll. Repeat with remaining grape leaves until your filling mixture is finished.
- Arrange: To the bottom of a deep pot, arrange the sliced onion rings then top with the potato rounds. Arrange the grape leaves on top, be sure to arrange the grape leaves tightly so they don’t open while cooking.
- Sauce: Whisk all the sauce ingredients in a medium sauce pan or measuring cup and pour onto the grape leaves. The sauce should reach the top of the grape leaves. Place a heavy plate on top of the vine leaves to hold them down so the grape leaves don't float or open while cooking. Cover the pot with a tightly fitting lid.
- Cook: Place the pot over high heat and bring to a boil. Once boiling, cover the pot and simmer on the lowest heat setting for 60 minutes. Be sure to add water, if it dries up. Turn off the heat and allow the grape leaves to rest in the hot pot for at least 30 minutes.
- Serve: Once ready to serve, flip the pot onto a large serving plate carefully, make sure it has higher edges because a lot of broth will come out. Garnish with pomegranates, lemon, and chopped parsley if desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Storage recommendations
Store leftover stuffed grape leaves in an airtight container in the fridge for up to 4 days. If they get a bit dry, drizzle the rolls with olive oil. You can warm them up or enjoy them chilled.
These are so flavorful and delicious!!
I’m so happy to hear that!