Persian dolmeh (dolma or/dolmades) comes in all varieties of stuffing and vessels. These stuffed grape leaves with raisins are meatless and offer a wonderful sweet and sour combination. Sponsored by Sun-Maid Raisins. Find more of my pomegranate recipes.
I always loved Persian food, full of wonderful flavors that excited all of your senses. Fresh herbs play a big role in our food as well as other ingredients like pomegranate, saffron and basmati rice.
Learning how to cook Persian recipes is a challenge I never shied away from. Having a Persian mother-in-law AND mother guaranteed I would learn something! And dolmeh is one of those special recipes.
The type of filling you use for your dolma/dolmeh/dolmades depends on the region of the cook in question, personal taste and ingredients you have available to you. I have shared dolmeh recipe before that included dolmeh with ground beef.
Today I am sharing a vegetarian filling you can use.
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Why this recipe is so awesome
Stuffing vegetables is a common theme you find in various cuisines from all over the world. In Turkish, dolma means “stuffed” and is typically referred to stuffed grape leaves. Greeks call the same dish dolmades and Persians use dolmeh.
They all refer to the same dish.
The most common dolma people think of is grape leaves stuffed with a rice filling and rolled up. But you can also stuff tomatoes, bell peppers, onions and cabbage leaves – they would all be considered dolma.
This version includes a stuffing my grandmother used to make that includes raisins. My mother described it to have a sweet and sour combination, so I knew I had to make it. The raisins provided the sweet and the pomegranate concentrate and lemon juice offered a bit of tang.
Reader’s Reviews
“This recipe is fantastic! It’s better than my local Persian grocer’s dolmeh. I think the pomegranate concentrate is the secret to this tasty green bundle. Thank you again.” — Happy Cyclist
Ingredients you need
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- Onion: You can use brown, yellow or white onions.
- Fresh herbs: I use fresh parsley and mint for these stuffed grape leaves. You can use dried herbs if you want, but fresh always has the best flavor.
- Arborio rice: Typically, basmati rice is the first choice of rice I use when making dolmada. I have also used brown basmati rice. For this raisin dolmeh, I chose to use a short grain rice, specifically arborio rice.
- Pomegranate concentrate: I prefer to use pomegranate concentrate in my cooking, so I can control the amount of sugar in my recipes. If you are using pomegranate molasses, sugar is already added so add a bit more lemon juice.
- Lemon juice: You can use freshly squeezed lemon juice or bottled. This helps balances out the sweetness of the dolmeh.
- Raisins: I use plump red raisins for this stuffing. You can also use green raisins or any other dried fruit like cranberries, cherries or chopped prunes.
- Grape leaves: You can use fresh or canned grape leaves for dolmeh. You can read more about these choices in the FAQ section.
- Pantry staples: Vegetable broth, extra virgin olive oil, kosher salt and pepper.
Step-by-step directions
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- Sauté veggies. Cook onions, parsley and mint in hot oil and sauté until softened.
- Add rice. Stir in rice and toast the rice for a few simmer on low until rice is soft and broth is absorbed. Add more water, if needed.
- Finish filling. Remove pan from heat and stir in pomegranate concentrate, lemon juice and raisins.
- Assemble dolmeh. Spread a grape leaf flat on your work surface, with the vein side up. Add 1-tablespoon of rice filling to the center of your grape leaf. A tablespoon of filling is a good amount for a leaf the size of the palm of an average hand.
- Roll the dolmeh. Starting with the stem end, pull the lower part of the grape leaf over the filling, tucking the tip under the filling. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, fold the two flaps over to the center.
- Fill pot. Coat the bottom of your pot with olive oil. Place and layer the rolled dolmeh snuggly inside. Whisk together water and lemon juice and pour over the dolmeh.
- Steam the dolmeh. Place a heavy plate on top of the dolmeh to keep them from expanding and opening up while cooking. Cover the pot and steam over low heat for 45 minutes to 1 hour.
Expert tips and recipe FAQs
Dolma is quite delicious on its own and a dipping is definitely not required. But I prefer to serve dolmeh with mast-o khiar, Persian yogurt with cucumbers. But you can serve it alone, with lemon wedges and even plain yogurt, if you like. Quite an exotic spread, wouldn’t you say?
You can serve your dolmeh warm or cold. I prefer my dolmeh at around room temperature, just slightly warm. A little garnish of fresh herbs and dried rose petals is totally optional, but certainly adds extra flavor.
You can also keep the dolmeh refrigerated in an air-tight container for 3 days, then reheat when ready to serve.
Storing/Freezing Instructions
TO STORE: Store any leftover dolmeh in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Typically, basmati rice is the first choice of rice I use when making dolmada. I have also used brown basmati rice. For this raisin dolmeh, I chose to use a short grain rice, specifically arborio rice. Arborio rice is primarily used for risotto. I also like to use it for paella. It also makes a wonderful creamy filling for this raisin dolmeh. Whichever rice you do use, you will cook it before stuffing it in the grape leaves.
You can use either fresh or canned grape leaves to make dolmeh. All the prep required for brined grape leaves is to rinse them with water before use. If you are using fresh grape leaves, choose large leaves that are about the size of your hand. Remove the stem and rinse clean. Fresh grape leaves require you to blanch them first in boiling water. Once blanched and removed from water, they are ready to use for stuffing.
Stuffing vegetables is a common theme you find in various cuisines from all over the world. In Turkish, they are called dolma. Greeks call the same dish dolmades and Persians use the term dolmeh. They are all referring to the same dish. The most common dolma people think of are grape leaves stuffed with a rice filling. But you can also stuff tomatoes, bell peppers, onions and cabbage leaves – they would all be considered dolma.
Persian Dolma Stuffed Grape Leaves with Raisins (or Dolmeh/Dolmades)
Ingredients
- 3 tablespoon extra virgin olive oil
- ¼ cup chopped onions
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
- 1 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ cup arborio rice uncooked
- 1 ½ cups vegetable broth
- 2 tablespoon pomegranate concentrate
- 3 tablespoon lemon juice
- ⅓ cup water
- 1 cup raisins
- Grape leaves approximately 20-22
Instructions
- Heat medium-sized pan over high heat and add 1 tablespoon olive oil. When oil is hot, add chopped onions. Sauté onions until softened, about 5 minutes. Season with salt and pepper.
- Stir in parsley and mint. Cook until herbs are wilted, another 3 minutes.
- Stir in rice with the onions and herbs then add vegetable broth.
- Bring mixture to boil, then reduce heat, cover pan and cook on low until rice is soft and broth is absorbed. Add more water, if needed.
- Remove pan from heat and stir in pomegranate concentrate, 1 tablespoon lemon juice and raisins.
- If using brined grape leaves, rinse with water before use. If using fresh grape leaves, blanch cleaned leaves in hot water until soft.
- In a small pot, coat bottom with 2 tablespoon olive oil. Reserve pot.
- Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up. Add 1 tablespoon of rice filling to the center of your grape leaf.
- Depending on the size of your grape leaves, the amount of filling can vary. 1 tablespoon of filling is a good amount for a leaf the size of the palm of an average hand.
- Starting with the stem end, pull the lower part of the grape leaf over the filling, tucking the tip under the filling.
- Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. Repeat with the right flap of the leaf.
- Tightly roll the dolmeh into the top of the grape leaf, then place dolmeh into the oiled pot.
- Continue stuffing and rolling grape leaves until all the stuffing is used. Place and layer the dolmeh snuggly in the pot.
- Whisk together ⅓ cup water and 2 tablespoon lemon juice. Pour this evenly over the dolmeh.
- Place a heavy plate on top of the dolmeh to keep them from expanding and opening up while cooking.
- Cover the pot and steam over low heat for 45 minutes to 1 hour. Dolmeh can be served immediately warm or at room temperature.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Thank you for sharing this recipe. Can you freeze any remaining grape leaves after cooking? Reheat in a microwave or thaw out and eat it cold?
Rice gets mushy once frozen and thawed. So although you can freeze the dolmeh and thaw them, the texture won’t be the same.
This recipe is fantastic! It’s better than my local Persian grocer’s dolmeh. I think the pomegranate concentrate is the secret to this tasty green bundle. Thank you again.
I add baby unrippend grapes called goreh in Farsi to the mixture…that’s how my grandmother used to make it…it gives a great taste to Dolmeh.
Thanks for sharing, Pamela. I use gooreh in my khoresht bademjoon and it’s delicious. I just bought some fresh gooreh and need to try it in the dolmeh. Sounds delicious!
Thanks!
I don’t see any raisins listed in the published recipe?
Hi Jean-
I had a brain fart and forgot to include in list. I fixed it now. Add 1 cup raisins with the pomegranate syrup. Thanks for letting me know!
Laura
Hi Laura
You mentioned raisins- I can’t find in recipe
Are they for decorating?
Thanks
Hi Hilda-
I goofed and forgot to include in list. I fixed it now. Add 1 cup raisins with the pomegranate syrup. Thanks for catching that!
Laura