Dolmades Leaves

My mother often made this family favorite when I was growing up. I remember coming home after a long day to smell these Dolmades Leaves simmering in a pot on the stove. Now, when I make these, I think of home.” – Mavra


  • 1 16-ounce jar grape leaves
  • 1 cup uncooked white rice
  • 1 medium white or yellow onion, minced
  • 1 bunch dill, finely chopped
  • 3 tablespoons freshly chopped parsley
  • 4-6 small to medium green onions
  • Juice from 2 lemons


  1. Mix uncooked rice, onions, dill, and parsley.
  2. Line large pot with grape leaves. Reserve remaining leaves.
  3. Place 1 tablespoon rice mixture on a reserved grape leaf and wrap. Place wrapped mixture on a grape leaf in the pot.
  4. Roll more grape leaves with rice mixture and layer in circular pattern in skillet.
  5. Pour 2 tablespoons fresh lemon juice over the grape leaves. Roll more grape leaves and make another layer in pot until mix is used up.
  6. Slowly add two cups of water and the remaining lemon juice over contents in pot.
  7. Cover rolled grape leaves with heavy plate to keep from coming unwrapped.
  8. Cook over medium heat for 30 minutes. Serve. Enjoy!

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