Dolmades (bulgur and herb stuffed grape leaves)

Dolmades (Bulgur & Herb Stuffed Grape Leaves)

Total Time
1 hr 55 min
40 min
1 hr 15 min
If you’re going to make stuffed grape leaves, you might as well make a big batch; and these flavorful stuffed grape leaves are the ones to make. It’s a fun group project--extra hands will make the rolling go much faster. They keep well so you can make them a few days ahead, which is perfect if you are planning to serve at a dinner party, and convenient because they are just as delicious when served warm, room temperature, or even cold. If you’d like to make them vegan, use agave or maple syrup in place of honey.


Olive oil

2 tsp

Uncooked onion

1½ cup(s), chopped, finely chopped

Tomato paste

cup(s), divided

Fresh parsley

2 cup(s), flat-leaf, chopped


1 cup(s), chopped


1 cup(s), chopped

Uncooked bulgur

1 cup(s)

Dried currants


Black pepper

1 tsp

Kosher salt

¾ tsp

Canned grape leaf(ves)

48 leaf/leaves, rinsed and drained

Low sodium vegetable broth

2 cup(s)


2 tsp


  1. Heat large skillet over medium-low. Add oil and swirl to coat pan. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add 1⁄3 cup tomato paste and cook for 1 minute, stirring constantly. Remove pan from heat and stir in parsley, cilantro, dill, bulgur, currants, black pepper, and salt. Spoon filling into bowl. Place empty skillet near work surface.
  2. Arrange 1 grape leaf, shiny-side down, on work surface so stem is toward you. Spoon about 1 tbsp filling across widest part of leaf. Fold sides of leaf over filling and roll up leaf around filling. Place, seam-side down, in skillet. Repeat with remaining filling and leaves, stacking stuffed grape leaves in pan as needed.
  3. In medium bowl, whisk broth, honey, and remaining 1⁄3 cup tomato paste and pour evenly over stuffed grape leaves in skillet. Set pan over medium-high heat and bring to boil. Cover, reduce heat to low, and simmer until bulgur is tender, about 1 hour, adding water by tablespoonful if grape leaves are too dry. Serve dolmades warm, at room temperature, or chilled.
  4. Serving size: 4 stuffed leaves