An Armenian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 15 min

Organic sourcing

Grape leaves are best sourced organic if possible, as leafy greens often contain pesticide residues. Fresh herbs like parsley and mint also benefit from organic sourcing.

Ingredients

• 200 g grape leaves, rinsed and drained
• 1 cup short-grain rice, rinsed
• 1 large onion, finely chopped
• 2 large tomatoes, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• to taste salt
• to taste black pepper
• 2 cups water
• 2 tbsp lemon juice

Method

1. Combine the rice, onion, tomatoes, garlic, parsley, dill, mint, 2 tablespoons of olive oil, cinnamon, allspice, salt, and pepper in a bowl.
2. Place a grape leaf, vein side up, on a flat surface. Put about 1 tablespoon of filling near the stem end.
3. Fold the stem end over, then the sides, and roll tightly towards the tip. Repeat with remaining leaves and filling.
4. Line a pot with extra grape leaves to prevent sticking and arrange stuffed leaves seam side down, snugly in layers.
5. Pour the remaining olive oil and water over the dolma. Place an inverted plate on top to weigh them down.
6. Bring to a simmer over medium heat, then reduce to low. Cover and cook until rice is tender, about 45 minutes.
7. Add lemon juice and let cool slightly before serving.

Notes

• Dolma can be served warm or at room temperature.
• Use jarred grape leaves if fresh are unavailable; rinse thoroughly.
• The dolma pairs well with a side of yogurt (if not vegan) or a simple green salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Armenian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.