Sides · Armenian

Stuffed Grape Leaves (Armenian-Style Rice Filling)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 20, 2026

This fragrant rice filling is the heart of classic Armenian dolmas, packed with sweet raisins, toasted pine nuts, fresh dill, and warm spices. You can roll it into grape leaves or simply serve the spiced rice on its own as a side. Either way, it is a comforting, aromatic dish that comes together in about half an hour.

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Stuffed Grape Leaves (Armenian-Style Rice Filling)

Why you'll love this

  • A cozy mix of sweet raisins, toasted pine nuts, and warm spices.
  • Works as a side dish or a ready-made dolma filling.
  • Comes together in one pot in about 45 minutes.
  • Naturally packed with fresh dill and bright lemon.

EveryDayMeal recipe

Stuffed Grape Leaves (Armenian-Style Rice Filling)

Prep
10m
Cook
35m
Total
45m
Serves
6
Level
Easy

Ingredients

  • 1 cup long-grain white rice
  • 2 cups chicken stock
  • 1 cup tomato sauce
  • 1/4 cup olive oil
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 onion, finely chopped
  • 1/2 cup raisins
  • 1/2 cup fresh dill, chopped
  • 1/2 cup pine nuts
  • 1 lemon, juiced
  • to taste salt
  • to taste black pepper

Equipment

  • Large saucepan with lid
  • Fine mesh strainer
  • Wooden spoon

Instructions

  1. Rinse the rice in a fine mesh strainer under cold running water, swishing it around until the water runs clear, which washes off the surface starch so the finished rice stays fluffy instead of gummy.
  2. Warm the olive oil in a large saucepan over medium heat, then add the chopped onion and cook until soft and translucent, about 5 minutes, so it turns sweet and mellow rather than sharp.
  3. Stir in the allspice and cinnamon and cook for about 30 seconds, until the spices smell fragrant and toasty, which wakes up their flavor before the liquid goes in.
  4. Add the rinsed rice, chicken stock, tomato sauce, raisins, dill, pine nuts, and lemon juice, then season with salt and pepper and stir everything together evenly.
  5. Bring the mixture to a gentle boil, then lower the heat, cover, and simmer for about 30 minutes, until the liquid is fully absorbed and the rice is tender.
  6. Fluff with a fork and serve warm as a side dish, or let it cool slightly and use it to stuff grape leaves for traditional dolmas.

Tips from the kitchen

  • Toast the pine nuts in a dry skillet for a few minutes before adding them for deeper, nuttier flavor.
  • Keep the lid on while the rice simmers and resist stirring, which helps the grains cook evenly and stay separate.
  • If the liquid absorbs before the rice is tender, add a splash more stock and cover for a few more minutes.

Estimated nutrition per serving: 290 cal · 6g protein · 38g carbs · 14g fat

Make it your own

  • Swap chicken stock for vegetable stock to make it fully vegetarian.
  • Use dried currants in place of raisins for a slightly tarter bite.
  • Stir in a handful of chopped fresh parsley or mint along with the dill.

Storing & make-ahead

Store cooled rice in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of stock or water to loosen it. It also freezes well for up to 2 months.

Good to know

Can I use this to stuff grape leaves?
Yes. Let the rice cool, spoon a little onto each grape leaf, roll tightly, and simmer the rolls in a bit of stock and lemon juice until heated through.
What rice works best?
Long-grain white rice gives the fluffiest result, but medium-grain also works well for a slightly softer texture.
Is it good served cold?
Absolutely. Like many rice and dolma dishes, it tastes great at room temperature or chilled, especially with a squeeze of extra lemon.
Can I make it ahead?
Yes, it holds up beautifully. Cook it up to 3 days in advance and reheat, or serve at room temperature.

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