15-Min Crispy Dolmades with Lemon
Jarred grape leaves stuffed with herbed rice and pan-fried until crispy—no steaming required. Squeeze fresh lemon over warm dolmades for bright, briny, totally craveable Greek comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 6g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves
- 1 cup cooked white rice
- ¼ cup fresh dill and parsley (chopped)
- 1 whole lemon (zested + juiced)
- 3 tbsp olive oil
- 1 lemon lemon wedges (for serving)
Instructions
- 1
Drain and rinse grape leaves gently. Combine rice, dill, parsley, lemon zest, and half the lemon juice in a bowl.
- 2
Place one leaf flat, shiny-side down. Add 1 tbsp rice mixture to the center, fold in sides, roll tight.
- 3
Heat olive oil in a skillet over medium-high until shimmer appears, about 90 seconds.
- 4
Pan-fry dolmades seam-side down in batches, 2–3 minutes per side until golden and crispy.
- 5
Transfer to a plate. Squeeze remaining lemon juice over warm dolmades.
- 6
Serve hot with lemon wedges on the side.
Tools you’ll need
- medium bowl
- 12-inch skillet
- cutting board
- lemon juicer
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