Dolmadakia are one of the most popular Greek mezze (appetizers) and they do take some time to make. This quick pilaf is ready in 30 minutes and has all of the delicious flavors of those delicious stuffed grape leaves. Make a large batch and serve it for dinner tonight. Quick, easy, and as always, delicious.
Prepare the grape leaves
I usually have a jar or two of brined grape leaves in my pantry. Fresh leaves may be used, if you’re lucky enough to have a grapevine growing in your backyard or if you know someone who does. Fresh grape leaves should be boiled for a minute or until they soften. The leaves from the jar are already soft so, boiling them is not necessary.
Rinse the leaves from the jar under cold water to get rid of the excess brine. If the leaves still have the thick stem attached at the bottom, cut it off and discard it.
I like to roll the leaves up into a cylinder and then slice them. Then, I roughly chop them and set them aside.
Ready in 30 minutes!
Not only is this dish delicious, it’s also ready in 30 minutes. You can’t beat that!
Traditional grape leaves take time to make. Wrapping up each one of those delicious parcels is a labor of love and worth every minute. However, many times, I’m very short on time and wish I could enjoy those flavors. That’s how this dish was born! Well, I also recently conducted a poll on Instagram and Facebook where I asked you all for your recipe requests and many requested quick versions of the classics. You ask, and I will deliver 😊
I tested this recipe and all of my children loved it. Winner all around!
Feel free to use either Basmati rice or Carolina. I usually cook with Basmati rice so, that’s what I used in this recipe but, as I always say, Use what you’ve already got and love!
What to serve alongside the Grape Leaf Pilaf
There’s plenty of flavor in this dish to keep it vegan. Just serve it with plenty of lemon wedges and enjoy a light meal. However, since I look for ways to eat tzatziki as often as I can, I highly recommend it alongside the pilaf. It takes a few minutes to make and lasts for days in the refrigerator. Here’s my easy Tzatziki recipe.
Watch the Video Tutorial
I hope that you give this recipe a try and let me know what you think. I read all of the comments so, send me your recipe requests too! I’ll be back here soon with another delicious recipe worth sharing. Kali Orexi!! xxDimitra
Grape Leaf Pilaf: Greek Deconstructed Dolamdakia
Dolamdakia are one of the most popular Greek mezze (appetizers) and they do take some time to make. This quick pilaf is ready in 30 minutes and has all of the delicious flavors of those delicious stuffed grape leaves. Make a large batch and serve it for dinner tonight. Quick, easy, and as always, delicious.
Ingredients
- 1 cup roughly chopped brined grape leaves
- 1 onion, finely chopped
- 1/4 cup olive oil
- 1 cup rice (Basmati or Carolina), rinsed and soaked in cold water for 10 minutes
- 1 teaspoon salt
- 1/4 teaspoon crushed black pepper or to taste
- 1/4 cup fresh lemon juice
- 2-3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon dried dill
- lemon wedges and tzatziki for serving
Instructions
Prepare the grape leaves. Rinse them under cold water to remove some of the brine. Drain in a colander. Cut the thick stems off the bottoms of the leaves and discard them. Roughly chop the leaves and set them aside.
Add the onion and olive oil to a skillet and season them with a pinch of salt. Cook over medium heat for about 8 minutes or until soft and golden.
Add the chopped grape leaves to the skillet and cook for a minute.
Drain the water from the rice and add it to the skillet along with a cup of water, a teaspoon of salt, black pepper, and lemon juice. Mix and bring to a boil.
Reduce the heat to low and cover the skillet with the lid. Simmer for 15 minutes or until the rice is cooked.
Remove the skillet from the heat and add the herbs. Fluff the rice and serve with lemon wedges and tzatziki.
Kali Orexi!
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Wonderful idea! Can you explain how you would make this quick version with ground beef and/or lamb?
Sure! Add the ground meat after the onions are soft and season it with salt and pepper. Cook the meat in the onions for 15-20 minutes and then follow the recipe 🙂 Enjoy and kali orexi!
We like meat in our grape leaves. I think I will sauté 1/2 lb of meat with the onions.
Can’t wait to make this.
Thank you
Hi Dimitra,
I just made this and it was so easy and the flavor is spot on delicious! However, the grape leaves did not soften like they do when they are rolled and stuffed and simmered the traditional way. I tried simmering longer but the rice was starting to stick to the bottom right before burning. I added a little more water and cooked them a bit longer, but still the leaves are still tough. Any solution to this? I used grape leaves from a jar.
Thank you for another fantastic recipe and for teaching me that fresh squeezed lemon juice is the best and save the juice in the bottle for cleaning!
So sorry to hear that. Some of the grape leaves from the jars are old, unfortunately. Also, baking dries them out a bit as well. The solution would be to boil them for a few minutes before forming the bundt. Hope this helps!!
Dimitra, Yassis!! I was in dilemma on what to make for dinner…and the recipe hit my in-box, VIOLA, there was my dinner. I love making domathes but this peaked my curiosity. I’m making it for dinner and stuffing it into a tomato and serving with a spicy feta dip. The house smalls amazing, can’t wait for dinner…think I’ll sneak a bit for lunch!! Thanks for another fantastic meal. A 10 star meal
I like your receipes. you are very practıcal quick and demonstrate efficiently. Its worth my time watching you. Further your recipes fit in perfectly in Izmir Turkey too. Thank you for the free rrceipes.
I cannot find grape leaves for love or money at any of the local grocery stores. I do have some wild grapes that grow in our yard. Can I use those leaves? How would I prepare them – if that will work. In the mean time, I’m going to chop some olives to put in it for a substitute until I hear back from you
Yes, you can leave fresh grape leaves. The best are young grape leaves because they’re tender. Just boil them in salted water until tender. Then, drain and chop. Amazon sells them if you’d like to purchase them online 🙂 All the best!! Dimitra
Yiasoo Dimitra!
As a Greek, I’ve been eating dolmakia all my life. My Moms, my Aunts, my Uncles and cousins versions and even my version. I even have a device for rolling them. But in all this time, I’ve NEVER thought to make them like this. I made some today and ate it with some of my homemade dzadziki and it was wonderful!
Efharisto Ksana for another wonderful recipe!
I’ve made this numerous times..so delish😋..wondering if it would be OK to submit this recipe to our local hospital nurses week recipe collection..I promise to list your site..thx marie from 🇨🇦
You only have 1 cup of water listed. Isn’t the water to rice ratio supposed to be 2 cups water to 1 cup rice?
Exactly what I was looking for! I added 1lb ground beef (93/7) & it was delicious.
Followed the recipe exactly & it was perfect! Thank you!
I really want to make this, but I need a bit of advice.
I have 4 children and would like to add some ground beef or lamb. Should grease be a concern, especially with beef? I tend to drain the excess and wonder if not doing so will ruin the other flavors or cause any texture problems? Is it okay to just add raw meat to the olive and onions for the twenty min. and then combine with rice without first draining it?
How would you cook this with beef?????????
I am excited & look forward to sharing this meal with my family.
I am wondering if I can use the water in which I boiled the fresh grape leaves to boil the rice in? Or can I use that water to perhaps make soup on the side?
Using the water from boiling fresh grape leaves is a fantastic idea! This water is often infused with a mild, tangy flavor from the grape leaves and can definitely enhance other dishes. Here’s how you can repurpose it:
1. **Boiling Rice**: Yes, you can absolutely use the grape leaf water to boil the rice for the pilaf. It will add a subtle depth of flavor that complements the dish beautifully. Just taste the water first to ensure it’s not overly bitter—if it is, dilute it with fresh water.
2. **Making Soup**: The grape leaf water can be used as a base for a soup. Add some vegetables, herbs, and perhaps a bit of lemon juice to create a light and flavorful soup. For a heartier option, you could include lentils, chickpeas, or orzo.
3. **Other Uses**:
– Use it as a base for a lemony avgolemono-style soup.
– Add it to sauces for a slight tang.
– Use it to steam vegetables or seafood.
If you plan to reuse the water, make sure to strain it to remove any bits of grape leaves or debris. Let me know how it turns out! 😊
Dear Dimitra,
Thanks for the recipe . I want your opinion and advice about using grape leaves in a Moussaka style recipe which I dream of doing .
Are you doing individual parcels? I’ve never tried that combination. Let me know how it turns out 🙂
The perfect side to serve with kebabs, chicken! my family loves this to the point there are NEVER any leftovers of this dish. Healthy, so easy & sooo delicious. A must try!
Thanks! really appreciate you giving me feedback! Enjoy cooking:)
Frank and I are excited to make this for our next party and was wondering if we can make it in advance and simple reheat, as long as we don’t dry the rice out. Thank you in advance.
cheers Joanne and Frank
Hi Joanne and Frank!
Yes, you can definitely make the Greek grape leaf pilaf in advance. To reheat it without drying out the rice, store it in an airtight container in the fridge. When ready to serve, gently reheat it on the stovetop over low heat, adding a splash of water or broth to help restore moisture. You can also cover it while reheating to trap in the steam. Enjoy your party, and I hope the pilaf is a hit!
Cheers!
I’ve made this several times now, much to my husband’s delight. I do add ground lamb now to make it a one-dish meal. Then I found your lamb burger recipe! Wow! So now when I make this pilaf, I brown the ground lamb with all those spices from the burger recipe. Huge difference in the flavor of the pilaf! Thanks for making me feel like a Greek chef! I tell everyone about you!
That sounds absolutely delicious! I love how you’re layering flavors by adding the ground lamb with those spices — such a smart twist! You’re making me proud to be Greek! Thank you so much for sharing and for telling everyone about the recipes. Keep cooking like a pro!
Hi,
I don’t know how quickly you are able to respond. I’m having friends over tonight for a Greek dinner and just opened what I thought was a package of stuffed grape leaves from an International market. Turns out, it was a package of grape leaves – not stuffed. I have a recipe that I have made a few times that is a Greek orzo with tomatoes, feta , vegetable broth and fresh spinach is added for the last 5 minutes. Wondering if I can use chopped grape leaves instead of the spinach? What do you think?
Absolutely—and I’m so sorry for the late reply!
Yes, you can swap in chopped grape leaves for the spinach in your Greek orzo—it’ll give you a delicious, deconstructed-dolmadakia vibe.
How to use grape leaves in orzo:
If jarred/brined: Rinse very well to remove excess salt. Pat dry.
If fresh: Blanch 2–3 minutes in salted, lemony water, then drain and cool.
Prep: Remove tough stems and chop finely so they soften evenly.
Amount: Use about 1 to 1½ cups finely chopped leaves (roughly 1.5–2 oz) in place of a larger volume of spinach—grape leaves are stronger in flavor and firmer in texture.
Cook time: Add the chopped leaves to the simmering broth 5–8 minutes earlier than you would add spinach so they tenderize.
Seasoning: Because they’re tangy and slightly tannic, balance with lemon juice, a drizzle of olive oil, and herbs (dill/mint) at the end. Taste salt—jarred leaves are salty.
Optional add-ins to lean into dolmadakia flavors: a handful of chopped scallions, pine nuts, or currants.
If you try it, I’d love to hear how it turned out for your dinner—again, apologies for the delay!