Dolma (Stuffed Grape Leaves)
Recipe from Santos Loo
Dolma are a traditional dish found throughout the Eastern Mediterranean and Middle East, with variations across Turkish, Greek, Armenian, and Levantine cuisines. These bite-size bundles of rice, ground meat, herbs, and spices are wrapped in grape leaves and gently simmered in a lemony broth until tender and fragrant. This version cooks neatly in the Our Place Rice Cooker and can be served warm or at room temperature, paired with a tangy lemon yogurt sauce. The filling is easily adapted, whether you prefer lamb, beef, or a meatless variation.
40 minutes
1 hour 45 minutes
24 dolmas
What You'll Need
Ingredients
For the dolma
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1 jar grape leaves in brine
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½ cup jasmine rice, washed and drained
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6 ounces ground beef or lamb
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½ cup finely chopped yellow onion
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¼ cup finely chopped mint
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¼ cup finely chopped dill
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¼ cup finely chopped parsley
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3 garlic cloves, finely chopped
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1 tablespoon kosher salt
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
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½ teaspoon ground black pepper
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¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
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3 tablespoons extra-virgin olive oil, divided
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¼ cup fresh lemon juice
- ¾ cup low-sodium chicken stock
For the lemon yogurt sauce
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1 cup Greek-style yogurt
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2 tablespoons extra-virgin olive oil
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2 tablespoons finely chopped dill
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1 tablespoon fresh lemon juice
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1 garlic clove, grated
- ½ teaspoon kosher salt
Directions
Step 1
Remove the grape leaves from the jar and select 24 medium to large whole leaves. Slightly torn leaves are fine, but avoid leaves with large rips that will not hold the filling. Rinse the leaves several times in cold water to remove excess brine. Set aside.
Step 2
In a large bowl, combine the rice, meat, onion, herbs, garlic, salt, tomato paste, spices, and 1 tablespoon of the olive oil. Mix with your hands until evenly combined. To assemble, place a grape leaf on a cutting board with the rough side facing up and the stem end pointing toward you. Place about 2 tablespoons of filling near the bottom of the leaf and shape it into a short log, about 3 inches long. Fold in the sides, then roll tightly upward, keeping the seam on the bottom. Repeat with the remaining leaves and filling.
Step 3
Add 1 tablespoon of the olive oil to the Rice Cooker pot and swirl to coat the bottom. Arrange the dolma seam-side down in snug layers, without packing them too tightly. You will form three to four layers. Drizzle the remaining 1 tablespoon olive oil over the dolma, then pour in the lemon juice and stock. Place a small flat plate (no more than 6 inches in diameter) directly on top of the dolma to keep them submerged during cooking. Set the rice cooker to CUSTOM for 1 hour 45 minutes.
Step 4
While the dolma cook, make the lemon yogurt sauce. Whisk all the ingredients together in a bowl until smooth. Refrigerate until ready to serve.
Step 5
When the cooking cycle is complete, transfer the dolma to a rimmed platter. Spoon some of the cooking broth over the top—it’s flavorful and well suited for dipping. Serve with the lemon yogurt sauce on the side.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
