Total Time
1 hr 10 min
10 min
1 hr
Stuffed vine leaves are common throughout the Mediterranean and Middle East. Typically, steamed grape leaves are wrapped around fillings of seasoned rice, pine nuts, and currants and served with a garlic-yogurt dipping sauce, but vegetables and meat fillings are also common. Dolmades make a delicious snack or appetizer and a lot simpler to make than you might think. The key is to roll these tightly and then cook them seam-side down. Add some chopped fresh dill and squeeze of lemon juice to the yogurt for dipping, if desired.


Olive oil

1 tsp


¼ cup(s), minced


1 clove(s), minced


4 medium, thinly sliced

Canned condensed chicken broth

10 oz, 1 1/4 cups

Uncooked instant long-grain white rice



3 Tbsp, chopped

Lemon zest

¼ tsp, fresh

Fresh lemon juice

2 Tbsp

Grape leaves

¼ cup(s), bottled, or enough for 12 large (drained, soaked and rinsed several times)


4 Tbsp, in 8 large sprigs

Plain fat free yogurt

¼ cup(s)


  1. In a medium nonstick saucepan, heat the oil. Sauté the carrot and garlic until softened, about 4 minutes. Stir in the scallions and 1/4 cup of the broth; cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Stir in the remaining cup of broth, the rice, dill, lemon zest and lemon juice. Reduce the heat and simmer, covered, until the rice is tender and the broth is absorbed, about 17 minutes.
  2. On a clean work surface, arrange the grape leaves in a single layer. Spoon the rice mixture onto the stem end of each leaf; fold the stem end over. Fold the sides of the leaves over the filling to enclose. From the stem end, roll up the leaves, jelly-roll style. Place the dolmades seam-side down in a large skillet. Place 4 of the dill sprigs over the dolmades. Pour 1/2 cup water into the skillet; bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Let cool to room temperature.
  3. To serve, arrange 3 dolmades and 1 tablespoon of the yogurt on each of 4 plates; garnish each with a remaining dill sprig.