Dolmeh (Persian Stuffed Grape Leaves)

Tidy parcels of savory beef and rice are steamed in a lemony sauce.

Makes
About 30
Time
2 hours, plus chilling

PHOTO: DOAA ELKADY • FOOD STYLING: THU BUSER

Updated on March 20, 2026

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.

Ingredients

¼ cup olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
½ scallion, finely chopped
1 lb. ground beef
½ cup dill leaves, finely chopped
½ cup tarragon leaves, finely chopped
¼ tsp. saffron threads
Kosher salt and freshly ground black pepper
⅔ cup basmati rice, rinsed
⅓ cup green split peas
½ cup finely chopped parsley leaves
1 tsp. ground cinnamon
Grape leaves, rinsed and stems removed, for stuffing
½ cup fresh lemon juice
¼ cup sugar

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Instructions

Step 1

Make the filling: To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, garlic, and scallion and cook, stirring occasionally, until softened, about 4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in the dill, tarragon, and saffron and season to taste with salt and black pepper. Add the rice, peas, and 2 cups of water. Cover and cook until the water is absorbed, 35–45 minutes. Remove from the heat. Stir in the parsley and cinnamon.

Step 2

Working with one grape leaf at a time, flatten the leaf and place about 2 tablespoons of the rice mixture in the center. Fold the bottom of the leaf over the filling, then fold in the sides and roll into a tight cylinder.

Step 3

Place extra grape leaves over the bottom of a large pot, then tightly layer the dolmeh, seam-side down, on top. In a small bowl, stir together the lemon juice and sugar, then pour over the dolmeh. Cover tightly and cook over medium-low heat for 45 minutes. Set aside to cool before serving, preferably in the fridge for at least 4 hours or up to 5 days.

Make the filling: To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, garlic, and scallion and cook, stirring occasionally, until softened, about 4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in the dill, tarragon, and saffron and season to taste with salt and black pepper. Add the rice, peas, and 2 cups of water. Cover and cook until the water is absorbed, 35–45 minutes. Remove from the heat. Stir in the parsley and cinnamon.
Working with one grape leaf at a time, flatten the leaf and place about 2 tablespoons of the rice mixture in the center. Fold the bottom of the leaf over the filling, then fold in the sides and roll into a tight cylinder.
Place extra grape leaves over the bottom of a large pot, then tightly layer the dolmeh, seam-side down, on top. In a small bowl, stir together the lemon juice and sugar, then pour over the dolmeh. Cover tightly and cook over medium-low heat for 45 minutes. Set aside to cool before serving, preferably in the fridge for at least 4 hours or up to 5 days.