Dolmathes Recipe -
Dolmathes Recipe
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Recipe by  

"This is similar to many recipes I've found, but adjusted to my family's tastes."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
  3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
  4. Cover with aluminum foil and bake in preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2008

Following the recipe as-is would probably yield about 3 stars, it's not lemony enough. But I made the following additions and had rave reviews from my dinner guests: While rice was simmering, I added about 2 tablespoons of dried dill but also added the fresh dill as directed later. The recipe calls for the juice of 1 lemon while the rice is simmering? Forget that! I added like 3/4 cup! It wasnt fresh either, I used the bottled stuff to save time. After rice was done simmering, I followed directions but I also added about 1 tablespoon of fresh chopped mint. After stuffing leaves and placing in the pan, again I put approx 3/4 cup of lemon juice and about 1/4 cup of olive oil on the tops of them all. I baked them as directed, and then right after they came out of the oven, I squeezed a fresh lemon on the top and let it cool. I prefer these cold, so I served them as such. ENJOY!

Most Helpful Critical Review
Jun 12, 2007

The rice was bit mushy (next time I'll try the rice cooker and steam them as is recommended in other recipes). Also, you can use just a little bit of oil and this recipe will be fine. I added chickpeas to the rice for some contrast.


21 Ratings

Jun 04, 2007

Fabulous recipe! I grew up eating Middle-Eastern food including stuffed grape leaves. I have been looking for an easy recipe to duplicate the grape leaves I grew up with (and now love -- at a steep price -- at places like Whole Foods). This was exactly what I was looking for. I love the use of dill instead of traditional mint (as in Lebanese recipes) and I added a little extra. The only problem I could see with the recipe is that there is no salt listed. That could be the problem the one reviewer had with it being bland. I added about 1 tablespoon of kosher salt to the rice while it boiled. I also added currants to the recipe instead of pine nuts (husband is allergic), though it would probably be even better with them, to duplicate the flavor of grape leaves I had at a Turkish restaurant a few months back. It turned out wonderfully. The little bit of oil on the grape leaves is what I would have added anyway as it is traditional to drizzle olive oil over the grape leaves and serve it with lemon wedges. It was a little labor intensive and I definitely need more practice at rolling the leaves, but it was worth the work. Thanks for the great recipe!

Jul 14, 2003

Very good. Used all ingredients excepts the pine nuts. My one year old (who loves vegetables) loved these. Although she couldn't chew the grape leaves very well, they served as an effective vehicle for the yummy rice filling. Even better with veggie burger crumbled in rice mixture.

Nov 12, 2003

These were good. I found myself adding extra lemon juice because they weren't tart enough for my taste. I didn't have pine nuts, so I left them out. Next time I will definitely add the pine nuts, and some parmesan cheese.

Mar 31, 2010

I make this recipe with several variations. Instead of grape leaves, I use cabbage leaves. (sweeter than grape leaves) I make meatballs (ground beef/onion/instant rice/parsley) and wrap them in the cabbage leaves. Place the stuffed cabbage in a big pot and pour chicken broth over everything and cook for about 45 minutes on "simmer" (stove top instead of oven). I also pour an egg/lemon sauce over stuffed cabbage after everything is cooked. Delicioso!!

Oct 24, 2007


Dec 25, 2004

I was leary of the combination of spices but as it was coming together, it smelled SO good. This is a great recipe and I had no problems with it. Yummy. Will definitely make again.


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  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 935 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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