Dolmas - A Middle Eastern Appetizer
Prep time
Cook time
Total time
Recipe from the December 2009 issue (Food from the Middle East) of The Vegan Culinary Experience, by Chef Jason Wyrick
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 8
  • 2-3 oz. of grape leaves
  • 1 teaspoon of olive oil
  • 1 onion, minced
  • 1 tablespoon of pine nuts
  • 5-6 sundried tomatoes, minced
  • ¼ cup of rice
  • ¼ teaspoon of salt
  • ¼ teaspoon of freshly ground black pepper
  • ¼ teaspoon of crushed red pepper
  • 2 teaspoon of minced fresh dill
  • 2 tablespoon of minced fresh parsley
  • ½ cup of rice
  • ⅜ cup of water
  • 1 cup of water
  • 1-1/2 cups of water
  • 2 tablespoon of olive oil
  • Juice of 2 lemons
  1. Mince the onion and sundried tomatoes.
  2. Saute the onion in the oil on a medium heat until it is soft.
  3. Add in the rice and sauté this for about 2 minutes.
  4. Add in the pine nuts, sundried tomatoes, black pepper, crushed red pepper, and water.
  5. Bring this to a simmer.
  6. Allow it to simmer until the rice has absorbed all of the liquid and is soft.
  7. Mince the dill and parsley.
  8. Stir these into the rice.
  9. Unfold the grape leaves.
  10. If the grape leaves are very briny, rinse them with water.
  11. Boil them in enough water to cover them by at least 3” for about 5 minutes.
  12. Allow them to cool.
  13. Place a tbsp. of filling along one side of a leaf.
  14. Fold over the sides.
  15. Roll the leaf into a tight cigar shape.
  16. If there are tears in the leaf, you can shore them with other grape leaves.
  17. Repeat this with the filling and the other leaves.
  18. Place a layer of leaves in the bottom of a pot or deep skillet.
  19. Place the stuffed grape leaves tightly in the pot or skillet.
  20. Add one cup of water to the pot or skillet and bring the heat to medium low.
  21. Place a plate on top of the stuffed grape leaves to keep them from unfurling.
  22. Cook the stuffed grape leaves for 20 minutes.
  23. Add in 1 ½ cups of hot water and simmer this for 15 more minutes.
  24. Drizzle the lemon juice and olive oil on the finished grape leaves.
  25. Remove them and allow them to come to room temperature.
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