Tomato and dill–stuffed grape leaves, or dolmas, are the tender little parcels I make when I want cooking to feel like a ritual. Scallions, tomato, rice, and a fistful of fresh dill and mint get rolled snugly in grape leaves and simmered until silky. Bright with lemon juice, they're worth every fold.
Transport your taste buds to the sunny Mediterranean with these incredible homemade Tomato and Dill–Stuffed Grape Leaves! Known as Dolmas, these tender little parcels are a labor of love that pays off in every single bite. Forget the canned variety; our version is bursting with fresh, vibrant flavors from juicy tomatoes, aromatic dill, and cool mint. They’re the perfect appetizer, side dish, or light lunch. Let’s get rolling!
Ingredients
• 3 scallions, chopped
• 1 tomato, diced small
• 1/4 cup (960 ml) olive oil, divided
• 1 cup (240 ml) uncooked rice
• 1/2 cup (480 ml) water
• 1/2 teaspoon salt
• 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh dill
• 1 teaspoon dried parsley
• 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh mint
• 40 grape leaves, from a jar
• Water for boiling
• 2 tablespoons (30 ml / 1 fl oz) lemon juice
Instructions
1. In a pot, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat. Add the chopped scallions and diced tomato and cook for 2 minutes until softened.
2. Add the uncooked rice, 1/2 cup (480 ml) water, salt, dill, parsley, and mint to the pot. Stir to combine, then cover and cook for 5 minutes. Remove from the heat and set aside to cool slightly.
3. To assemble, lay a grape leaf flat, shiny-side down. Place about 2 teaspoons (10 ml / 0.3 fl oz) of the rice filling near the stem end. Fold the bottom of the leaf up over the filling, fold in both sides, and then roll it up tightly.
4. Repeat the process with the remaining grape leaves and filling.
5. Line the bottom of a large pot or pan with any extra or torn grape leaves to prevent the dolmas from sticking or burning.
6. Arrange the rolled dolmas snugly in the pot, seam-side down. Add enough water to just cover them.
7. Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over the dolmas. Bring the water to a slow simmer, then reduce the heat, cover, and cook for 20 minutes.
8. Just before serving, drizzle with fresh lemon juice. Serve warm or at room temperature.
Nutritional Information
• Yields: About 2 dozen dolmas
• Serving Size: 4 stuffed leaves
• Estimated Cost: $3.74
• Calories: 223
• Fat: 9g
• Carbohydrates: 31g
• Protein: 4g
• Fiber: 2g
• Sugar: 1g
• Sodium: 230mg
Pro Tips
• If using jarred grape leaves, be sure to rinse them thoroughly under cool water to remove excess brine before using.
• To keep the dolmas submerged while simmering, place a small, heat-proof plate on top of them inside the pot.
• Dolmas taste even better the next day! Store them in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
• For a quick filling, mix leftover cooked rice with vegan pesto, chopped sun-dried tomatoes, and a squeeze of lemon.
FAQ
Q: Are these stuffed grape leaves vegan
A: Yes, this recipe for tomato and dill-stuffed grape leaves is naturally vegan. All ingredients, including the rice, fresh herbs, and olive oil, are plant-based, making it a perfect choice for a vegan diet.
Q: How can I add more protein to this vegetarian dolmas recipe
A: To make these vegetarian dolmas more filling and protein-rich, you can add 1/2 cup (480 ml) of cooked lentils, chickpeas, or finely chopped walnuts to the rice mixture. These additions complement the Mediterranean flavors beautifully.
Q: Can I use a different grain besides white rice
A: Absolutely! You can easily substitute the white rice with other grains for a different texture and nutritional profile. Brown rice, quinoa, or bulgur wheat are excellent alternatives. You may need to adjust the initial cooking time for the filling slightly depending on the grain you choose.
Q: How should I store leftover vegetarian stuffed grape leaves
A: Store any leftover dolmas in an airtight container in the refrigerator for up to 4 days. They are delicious served cold or allowed to come to room temperature. Many people find the flavors meld and taste even better the next day.
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Tomato and Dill–Stuffed Grape Leaves (Dolmas)
Ingredients
Method
- In a pot, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat.
- Add the chopped scallions and diced tomato and cook for 2 minutes until softened.
- Add the uncooked rice, 1/2 cup (480 ml) water, salt, dill, parsley, and mint to the pot.
- Stir to combine, then cover and cook for 5 minutes.
- Remove from the heat and set aside to cool slightly.
- To assemble, lay a grape leaf flat, shiny-side down.
- Place about 2 teaspoons (10 ml / 0.3 fl oz) of the rice filling near the stem end.
- Fold the bottom of the leaf up over the filling, fold in both sides, and then roll it up tightly.
- Repeat the process with the remaining grape leaves and filling.
- Line the bottom of a large pot or pan with any extra or torn grape leaves to prevent the dolmas from sticking or burning.
- Arrange the rolled dolmas snugly in the pot, seam-side down.
- Add enough water to just cover them.
- Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over the dolmas.
- Bring the water to a slow simmer, then reduce the heat, cover, and cook for 20 minutes.
- Just before serving, drizzle with fresh lemon juice.
- Serve warm or at room temperature.
