Name: Dolma — Stuffed Grape Leaves
Total time: 2 hours total (45 prep, 1 hour 15 cook)
Yield: Serves 6 (about 5–6 pieces each)
Ingredients: 1 lb (450 g) ground beef or lamb (or ½ beef / ½ lamb); 1 cup long-grain rice, washed and drained (jasmine or basmati); 1 large onion, finely diced; 3 cloves garlic, minced; ½ cup fresh parsley, chopped; ¼ cup fresh dill, chopped; ¼ cup fresh mint, chopped; 2 medium tomatoes, diced (or 1 cup canned diced tomatoes, drained); 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp salt (to taste); 1 tsp black pepper; 1 tsp ground allspice; ½ tsp ground cinnamon; ¼ tsp ground cumin; ¼ tsp red pepper flakes (optional); 2 tbsp lemon juice; ½ cup pine nuts (optional); 1 jar (16 oz) grape leaves (about 60–70 leaves), rinsed — or 2 cups fresh grape leaves, blanched for 2 minutes in boiling water; 2–3 tbsp olive oil; 2–3 lemons, sliced; 4 cups water or low-sodium chicken or vegetable broth; 3 tbsp lemon juice; 2 tbsp olive oil; 1 tsp salt; Greek yogurt or tzatziki sauce; Extra lemon wedges; Fresh parsley or dill

Bobbie's kitchen notes: use young, tender grape leaves for the best texture; let the filling cool slightly before rolling to prevent tearing; don't overfill — 1–2 tsp is perfect; use a heavy pot and a plate to keep them from unravelling; the flavours are even better the next day; dolma can be made with just rice (no meat) for a vegetarian option; store in the fridge for up to 5 days — the flavour improves as they sit; freeze cooked dolma for up to 3 months. Serve with Greek yogurt or tzatziki, lemon wedges, a Mediterranean salad, hummus and pita, roasted vegetables, or as part of a mezze platter. Nutrition per serving from Bobbie's card (approximate): 280 calories, 14 g protein, 12 g fat, 28 g carbohydrates, 3 g fibre. Contains tree nuts only if you add the optional pine nuts.

Ingredients

For the filling

1 lb (450 g) ground beef or lamb (or ½ beef / ½ lamb)
1 cup long-grain rice, washed and drained (jasmine or basmati)
1 large onion, finely diced
3 cloves garlic, minced
½ cup fresh parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh mint, chopped
2 medium tomatoes, diced (or 1 cup canned diced tomatoes, drained)
2 tbsp tomato paste
2 tbsp olive oil
1 tsp salt (to taste)
1 tsp black pepper
1 tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp red pepper flakes (optional)
2 tbsp lemon juice
½ cup pine nuts (optional)

For the grape leaves

1 jar (16 oz) grape leaves (about 60–70 leaves), rinsed — or 2 cups fresh grape leaves, blanched for 2 minutes in boiling water
2–3 tbsp olive oil
2–3 lemons, sliced

For the cooking liquid

4 cups water or low-sodium chicken or vegetable broth
3 tbsp lemon juice
2 tbsp olive oil
1 tsp salt

To serve (optional)

Greek yogurt or tzatziki sauce
Extra lemon wedges
Fresh parsley or dill

Method

1
Prepare the filling: in a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Add ground meat and cook until browned. Stir in tomatoes, tomato paste, rice, herbs, pine nuts (if using), spices, lemon juice, salt and pepper. Cook for 3–5 minutes. Remove from heat and let cool.
2
Prepare the grape leaves: rinse jarred grape leaves under cold water to remove excess brine. If using fresh leaves, blanch in boiling water for 2 minutes, then drain and let cool. Trim thick stems if needed.
3
Fill and roll: place a grape leaf vein-side up. Add 1–2 teaspoons of filling near the base. Fold in the sides, then roll tightly from the bottom to the top. Repeat with the remaining leaves and filling.
4
Arrange in the pot: line the bottom of a large, heavy pot with a few grape leaves or lemon slices. Arrange dolma seam-side down in layers. Place lemon slices on top.
5
Add the cooking liquid: in a bowl, whisk together water or broth, lemon juice, olive oil and salt. Pour over the dolma until just covered. Place a heat-safe plate on top to keep them in place.
6
Simmer until tender: bring to a boil, then reduce heat to low. Cover and simmer for 1 hour to 1 hour 15 minutes, or until the rice is tender and the leaves are soft. Let rest for 30 minutes before serving.
7
Serve and enjoy: serve warm or at room temperature with Greek yogurt or tzatziki, fresh herbs and lemon wedges. Enjoy!

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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026