Stuffed Grape Leaves (Dolma / Sarma)

This Stuffed Grape Leaves (Dolma / Sarma) is one of my favorite Dolma recipes EVER! It’s stuffed with beef, spices, fresh herbs, and a sweet taste of pomegranate molasses. These flavorful grape leaves were made from a homegrown grapevine but don’t worry you can make them from jarred leaves, too!

this RECIPE!

Growing up, we would have dolma during every special event and occasionally we would have it on a normal day if we were lucky. But, I have to say, something about homemade Dolma just tastes right to me! I honestly do not prefer the store-bought Dolma, because they taste bland, mushy, unflavored and sometimes they come in a can, they just don’t taste right to me. Dolma was one of my favorite meals growing up, especially if it was made right! 😉

The best memory I have was when we would huddle around the table and wrap Dolma all day! It was very tiring but well worth it in the end! My first time attempting Dolma was a disaster because I couldn’t get the concept of wrapping the grape leaves and cabbage leaves perfectly so, they always looked like they were beaten, and torn up. But with a few attempts and training from my mom, I mastered it!

WHAT IS DOLMA?

Dolma is labor intensive but overall loved by all! That is why my family usually eats it once in a while during the holidays due to the labor that goes into it! Dolma can be stuffed in steamed cabbage leaves, which is usually served during the winter time. Grape leaves are usually served during the summertime and can be stuffed with peppers, zucchini, and squash.

Dolma / Sarma comes from many different regions and is made almost the same way but with different seasonings. Of course It comes from the Middle East and is stuffed in a variety of veggies and leaves. This dish is also known as Dolmades (Greek), Tolma / Dolma (Armenian), Yebra (Syrian), Mashi / Mashy (Egyptian), and of course Stuffed Grape Leaves (English).

Dolma can be served as a vegetarian dish as well. It can be stuffed with herbs, spices, and grains in replace of the meat. My favorite Vegetarian Dolma dish is my Lentil Stuffed Grape Leaves! They are full of fiber and are oh-so-perfect! I also love my Armenian Stuffed Peppers Dolma which is similar and also very delicious! Overall, they are spectacular to serve as an appetizer at your next party or enjoy on these hot summer days!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT DOLMA / SARMA

• WHAT IS DOLMA?
• THE DIFFERENCE BETWEEN FRESH GRAPE LEAVES VS JARRED GRAPE LEAVES?
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THIS DOLMA / SARMA RECIPE
• STEPS TO MAKE DOLMA / SARMA
• STEPS ON HOW TO FOLD DOLMA
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

THE DIFFERENCE BETWEEN FRESH GRAPE LEAVES VS JARRED GRAPE LEAVES?

This was my first attempt at making Dolma with fresh grape leaves directly from the grapevine. To be honest, I did see a difference in flavor and texture. The jarred grape leaves have more of a sour taste due to the brine it sits in and the texture is too fragile to wrap with. Both jarred and fresh grape leaves have their uniqueness. I’ve heard that grape leaves off of a vine tend to have a tough and thicker texture which makes eating this dish unpleasant. I was lucky that the leaves I used were very soft and perfect! It all depends if your tree is a good one! Of course, if your leaves are thicker in texture leave them in hot water longer.

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🍴INGREDIENTS YOU’LL NEED TO MAKE THIS DOLMA / SARMA RECIPE

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below)

Meat Ingredients:

• 2 lbs (96% Lean) Ground Beef
• 1 large Onion
• 1 1/2 cups of white Rose Rice
• 8 oz chopped Italian Parsley
• 1 1/2 tablespoons Paprika
• 1 1/2 tablespoons Black pepper
• 1 tablespoon Garlic Powder
• 1 teaspoon Allspice
• 1 1/2 tablespoons Salt
• 1 1/2 tablespoons Tomato Paste
• 3 teaspoons of Extra Virgin Olive Oil
• 3 tablespoons Pomegranate Molasses

Tomato Broth Ingredients:

• 32 oz Water
• 1 tablespoon Salt
• 3 tablespoons Tomato Paste
• 2 teaspoons Oregano
• 1 teaspoon Olive Oil

Vegetables

• 50 Grape Leaves (Fresh or Jarred)
• Baby Sweet Peppers (optional)
• 1 small Eggplant (optional)

STEPS TO MAKE DOLMA / SARMA

TIPS TO MAKING THIS GRAPE LEAVES DOLMA RECIPE

• Wash your fresh grape leaves one leaf at a time, and rinse a few more times until your water has cleared. Then carefully place boiling water over it and let it sit for 10 minutes in salt water. Strain them and it’s ready to cook with!
• If you are using jarred grape leaves, make sure to rinse with water before using them.
• Rinse your rice and allow it to soak for 10 minutes. This helps remove the extra starch and it shortens the length of cooking time quite a bit!
• Don’t stuff your grape leaves too much, allow the rice to have room to expand.
• Once cooked, allow your dolma to rest before removing them from the pot to serve. This helps to handle the Dolma easier when serving. When it’s too hot, they tend to fall apart easily.

Step 1: PREPPING / WASHING GRAPE LEAVES

Sprinkle salt over grape leaves and soak in hot water and soak the leaves for 10 minutes.

(If you use jarred grape leaves in brine, you only need to rinse and completely pat dry before using).

Step 2: PREPARE MEAT MIXTURE

This meat mixture includes meat, rice, seasonings, onions, parsley, and pomegranate molasses.

Rinse your rice and soak for 10 minutes (please don’t skip this step). As you wait for your rice to soak, start chopping your parsley and grate your onion. Next, in a large bowl, place meat, onions, parsley, all your meat spices, tomato paste, and pomegranate molasses. Drizzle oil and mix this for 10 minutes (this will help tenderize your meat and mix the flavors in better).

Step 3: STUFF AND ROLL DOLMA

Firstly, place some olive oil in the pot and place the torn-up (damaged) grape leaves at the bottom of the pot. (The bottom layer of leaves will protect your wrapped grape leaves while cooking.) Some use potatoes and sauteed onions around the base as well. Fold dolma as we have shown you in the photos below. (Don’t fold too tight because it needs space to allow the rice to cook and rise).

If you like, keep scrolling down to the printable recipe card for a list of full ingredients and instructions. You can also click on the “Jump to Recipe” button at the top of the page! 😀

STEPS ON HOW TO FOLD DOLMA

Step 4: ARRANGE DOLMA AND VEGGIES IN POT

By stuffing mini peppers and eggplants, you will need to remove the core seeds of the peppers and the inside of the eggplant before stuffing your meat mixture. Remove the cores carefully with a knife or a potato peeler. Place the stem of the veggies over the peppers and eggplant and arrange your Dolma as tight as you can get them into your pot.

Step 5: COVER WITH BOTH, COVER AND COOK!

Create your tomato broth by adding tomato paste, oregano, and salt to your water and pour over your Dolma. Place a plate upside down over your Dolma and push it down to release the extra air bubbles. Place the lid on the pot and set it to simmer on the stove-top at medium heat for 40 minutes to an hour. The way you’ll know when it’s ready is when you taste-test it and check if your rice has cooked fully. (Keep in mind that the top layer does not tend to cook thoroughly. I would recommend taste-testing the second layer.

Note: Placing the plate over your Dolma is important as it will hold everything in place while it cooks

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can rate and comment down below and on Instagram! 👇 Thank you in advance! 

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RECIPE CARD

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