About this recipe

A beloved Mediterranean classic — tender grape leaves wrapped around a fragrant filling of rice, fresh herbs, and lemon. This home-cook-friendly version uses jarred grape leaves and a foolproof stovetop method to deliver bright, herby, perfectly cooked dolmades every time. Serve warm or at room temperature with a dollop of creamy tzatziki or a wedge of lemon.

Instructions

1. 1

   Rinse the jarred grape leaves thoroughly under ^[cold running water] to remove excess brine. Carefully separate the leaves and lay them flat on a clean work surface. Trim any tough stems with kitchen shears. Set aside the largest, most intact leaves for rolling (you'll need about 35–40). Use torn or very small leaves to line the pot.

2. 2

   Heat 3 tablespoons of olive oil in a skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.

3. 3

   In a large mixing bowl, combine the uncooked long-grain white rice, sautéed yellow onion and garlic, flat-leaf parsley, dill, mint, lemon zest, 2 tablespoons of the lemon juice, kosher salt, black pepper, allspice, and cinnamon. Drizzle in 2 more tablespoons of olive oil and stir everything together until well combined. Taste and adjust seasoning — the filling should be bright and well-seasoned.

4. 4

   Lay one grape leaf flat on your work surface, shiny side down, with the stem end facing you. Place about 1 heaping teaspoon of filling in the center of the leaf near the stem end (don't overfill — the rice will expand as it cooks). Fold the bottom of the leaf up over the filling, fold in the two sides like an envelope, then roll tightly away from you into a snug cylinder. Repeat with remaining leaves and filling.

5. 5

   Line the bottom of a large, heavy-bottomed pot with a single layer of lemon slices and a few torn or leftover grape leaves. This prevents the dolmades from scorching on the bottom.

6. 6

   Arrange the stuffed grape leaves seam-side down in tight, snug layers in the pot. Pack them closely together so they hold their shape during cooking. Drizzle the remaining 3 tablespoons of olive oil and the remaining 2 tablespoons of lemon juice evenly over the top.

7. 7

   Pour the water (or broth) over the dolmades — the liquid should just barely reach the top layer. Place a heavy, heat-safe plate directly on top of the dolmades to weigh them down and keep them from unrolling during cooking.

8. 8

   Bring to a boil over ^[medium-high heat], then immediately reduce the heat to ^[low]. Cover the pot with a tight-fitting lid and simmer gently for 45–50 minutes, until the long-grain white rice is fully cooked and the grape leaves are very tender. Check halfway through — if the liquid has been absorbed and the rice isn't cooked yet, add a splash more water.

9. 9

   Remove the pot from heat and let the dolmades rest, covered, for 10–15 minutes. This helps them firm up and makes them easier to handle. Carefully remove the plate and transfer the dolmades to a serving platter using tongs. Serve warm or at room temperature with tzatziki and lemon wedges on the side.