Persian Dolmeh (Dolma) | Stuffed Grape Leaves with Raisins

Persian dolmeh—also known as dolma or dolmades—are tender grape leaves stuffed with a flavorful vegetarian filling. This version is based on my family’s recipe and features rice, fresh herbs, raisins, and pomegranate concentrate for that classic Persian balance of sweet and tangy.

Whether served warm or at room temperature, these meatless dolmeh make a vibrant addition to any mezze spread or special gathering. If you are new to Persian cooking, you can learn more about Persian food.

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.

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 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. 

Laura’s tips

Why this recipe works

• Versatile: While stuffed grape leaves are the most well-known version of dolmeh, this flavorful vegetarian filling also works beautifully in tomatoes, bell peppers, onions, or cabbage leaves. One filling, endless options!
• Family Recipe: This dolmeh filling comes straight from my grandmother’s kitchen—sweetened with raisins and balanced with citrus, just like she made it. A true taste of home.
• Sweet and Tangy Flavor: The combination of raisins, pomegranate concentrate, and lemon juice creates a deliciously sweet and sour profile, while fresh mint and parsley bring brightness and depth.
• Naturally Vegan: No meat, no dairy—just simple, wholesome ingredients simmered in vegetable broth. It’s a satisfying plant-based dish packed with flavor.

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: For this raisin dolmada, I chose to use a short grain rice, specifically arborio rice, because it cooks faster. Typically, basmati rice is the first choice of rice I use when making dolmeh. I have also used brown basmati rice. If you use either, you will need ½-1 cup more broth.
• 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

1. Sauté veggies. Cook onions, parsley and mint in hot oil and sauté until softened.
2. 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.
3. Finish filling. Remove pan from heat and stir in pomegranate concentrate, lemon juice and raisins.

4. 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.
5. 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.
6. 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.
7. 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.

Persian Dolma Stuffed Grape Leaves with Raisins (or Dolmeh/Dolmades)

Laura Bashar | Family Spice

Persian dolmeh (a.k.a. dolma or dolmades) come in all shapes and fillings, but this version is extra special—it’s my family’s recipe! These vegetarian stuffed grape leaves are filled with rice, fresh herbs, raisins, and pomegranate concentrate, giving them that perfect sweet and sour balance. They’re cozy, flavorful, and always the first to disappear at the table!

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizers

Cuisine Persian

Servings 20 pieces

Calories 68 kcal

Ingredients

  

1x2x3x

• 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

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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

Cooking suggestions: You can also use basmati rice, but you might need to add more liquid as it takes a little longer to cook.

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.

Nutrition

Serving: 1dolmehCalories: 68kcalCarbohydrates: 11.5gProtein: 1gFat: 2.3gSaturated Fat: 0.4gSodium: 152mgFiber: 0.6gSugar: 5.6g

Keyword dolma, dolmades, dolmeh, dolmeh recipe, persian stuffed grape leaves, stuffed grape leaves

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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.