Dolma — vine leaves rolled around a fragrant lamb, rice and herb filling, then gently simmered until tender. A labour of love, perfect warm or at room temperature.
Dolma are tender stuffed vine leaves — vine leaves wrapped around a fragrant filling of spiced lamb and rice, then gently simmered until soft. A labour of love beloved across the Middle East and Balkans, they're wonderful warm or at room temperature.
Prep 45 min
Cook 90 min
Total 135 min
Medium
- 600g Pickled Grape Leaves
- 400g Lamb Mince
- 5 chopped Onion
- 75g Rice
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Vegetable Stock
- 25g Parsley
- 1 tsp Basil
- Splash Olive Oil
- To taste Salt
- 2 Litres Boiling Water
Video
Preparation
- Fry the onions in olive oil in a sauté pan for 5 minutes, until they start to brown.
- Turn off the heat and add the lamb, rice, pepper, paprika, dried vegetable stock, parsley and basil, mixing everything together.
- Carefully unwrap the vine leaves. Place one leaf on your hand, base towards your palm and point upward, then overlap a second leaf with the point down and base at your fingertips (or work on a flat surface).
- Place a spoonful of the filling in the middle, fold the bottom of the leaf over it, fold in both sides, and roll upward into a sealed parcel.
- Line the bottom of a deep saucepan with a layer of vine leaves, then pack the parcels side by side on top, starting a new layer once the base is covered, until all the filling is used.
- Pour in enough boiling water to just cover the parcels, bring to the boil, then cover and simmer for 1.5 hours, topping up with a little boiling water if it absorbs before the time is up.
- Remove from the pan and leave to cool for 10 minutes before serving.
Tips from the ZestyPlate Kitchen
- Trim any tough stems and lay the leaves vein-side up for easy, neat rolling.
- Don't overfill — a small spoonful per leaf lets the rice swell without bursting.
- Line the pot base with spare leaves so the dolma don't catch and burn.
- Pack them snugly so they hold their shape, and weight them down if they float.
Frequently Asked Questions
Roll them firmly, pack them tightly in the pot, and place a plate on top to keep them submerged and compact.
Yes — fill with rice, herbs, onion and pine nuts; meat-free dolma are equally traditional and lovely cold.
Yes — they keep well for a few days and are often served at room temperature, so they're great for entertaining.
