Meat and rice Dolma with Vine leaves
Grape leaves  stuffed with meat and rice filling, lightly spiced and cooked.

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Meat and rice Dolma with Vine leaves

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Adjust Servings:
For the filling
300 g Minced meat (Kheema) (I used beef kheema here, you can use any meat of your choice)
1/2 cup Basmathi Rice
1 1/2 Table spoon Oil
1 medium Onion
2 to 3 cloves Garlic
1 table spoon (chopped) Mint leaves
1 Table spoon (chopped) Parsley
1 table spoon tomato paste
2 tea spoon (As per your taste) Lemon juice
1 tea spoon Cumin seeds
A pinch Garam masala powder (All spice)
1/2 tea spoon (Optional) Sumac
Salt & Pepper to taste
For wrapping and cooking
40 (fresh/canned) Vine leaves (Grape leaves)
3 Cups chicken/vegetable stock
3 to 4 cloves Garlic
2 tea spoon Olive oil
1 Tea spoon Lemon juice
To Serve
Enough to serve Sour cream

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  • Gluten Free


    • For the filling

    • For wrapping and cooking

    • To Serve



    Health Tips :-

    • Grape vine leaves are very nutritious and very low in calorie.
    • They are enriched with Vitamin C,E,A,K and B6.
    • Rich in folate, calcium, magnesium, copper and manganese etc…
    • Vine leaves are good for heavy menstrual bleeding, uterine hemorrhage etc..


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    Saute the onion for filling

    Heat oil in a pan and add grated garlic, chopped onion with some salt and saute until light brown color.


    Prepare the filling

    Wash and soak the rice for 10 minutes, drain the water and keep aside.

    Take rest all ingredients for filling in a bowl and add sauteed onion, soaked rice and mix really well with your hand. Increase or decrease the lemon juice as per your liking.


    Prepare the vine leaves

    Wash the fresh leaves thoroughly without tearing them.

    Take boiled water with salt in a pot, add leaves to it and close the lid and keep for 10 minutes.

    Then using a slotted spoon take off the leaves from the hot water and transfer them to a bowl with cold water. Keep there for another 10 minutes.

    Now drain off the water and slightly wipe each leaves with a paper towel and keep aside.

    You can also use canned vine leaves. (please see “tips& tricks” below).


    roll the dolma

    Place vine leaves on a  cutting board or a plate, facing the smooth side down touching the cutting board. Cut off the excess stems from the lower edge of the leaves (if it has).

    Place about a table spoon of the prepared filling towards the centre of the leaf.

    Fold the leaf tail from the down first, and then from two sides towards the meat filling. After that keep on rolling upwards. (Please dont roll them soo tightly, rice will expand while it cooks, so it need some space, otherwise it may tend to tear the leaves while cooking).

    Repeat with rest of the meat filling and leaves.


    Cook the dolma

    In a deep bottom pan, layer some vine leaves as it cover entire bottom.

    Arrange prepared dolma rolls close to each other, by facing roll end facing down (to avoid opening of rolls while it cooks). You can keep them in several layers if it require.

    Then add roughly chopped garlic, lemon juice and some olive oil.

    Keep one small plate on top of it as shown in the pic.

    Slowly pour in the chicken/vegetable stock. Add some salt if your stock doesn’t have salt or if it require. (Water can also be used instead of stock)

    Close the lid, keep the pot in medium flame until it gets soft boil. After that reduce the flame to very low and simmer for about 45 to 60 minutes. At 35 minutes, please check whether rice is cooked by using a fork. You can cook further more if it is uncooked.


    Serve Dolma

    Serve Dolma Hot or warm with dollop of sour cream or hung yogurt.


    Tips & Tricks

    • You can use canned vine leaves instead of fresh one. If using canned one, just discard the water from the bottle and soak the leaves in cold water for about 10 minutes and drain off the water and dry with paper towel.
    • Cabbage can also be used instead of vine leaves. If using cabbage leaves blanch them in salted water until leaves are soft enough to roll.
    • Other veggies like zucchini, bell pepper, egg plant can also be used to stuff the filling.
    • You can also substitute meat with other veggies like grated carrots, cabbage, mushrooms etc to make vegetarian/vegan version of dolma.
    • Adjust the lemon juice in filling as per the sourness you like.
    • You can use water instead of chicken/vegetable stock.


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    2 Comments Hide Comments

    I love this! Like you said, it may look so unappetizing but one bite into it and you get addicted. I don’t blame you for feeling what you felt… hehe… thanks for sharing the recipe, never tried making it at home since I am not sure how my folks would take it…

    You welcome dear. Here both of us love this now….so made it :D… try making changes to the filling as per your family’s preference, then it will be a winner for sure!! Would love to hear if you tried.

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