Prepare ingredients.
Chop 2 onions finely.
Heat 2-3 tablespoons of olive oil in a cooking pot.
Put chopped onion into the hot oil.
Fry onion until it starts to get fragrant.
Add 500 grams of arborio rice.
Mix in gently.
Pour enough cold water ...
... to just cover the rice. Dip the tip of your middle finger into the pot until it just touches the top of the rice, and add more water until it reaches the first joint of your middle finger. Continue cooking.
Chop sage leaves finely.
Add 1 tablespoon chopped sage leaves to the rice.
Add 1/2 tablespoon of dried rosemary.
Add 1/2 tablespoon of dried thyme leaves.
Add 1/2 tablespoon of dried mint leaves.
Mix in.
Chop 1 bunch of dill finely.
Add chopped dill to the rice.
Mix in.
Add cold water if the water evaporates and the rice is still undercooked.
Add 1/2 tablespoon of salt.
Add 1 teaspoon of pepper powder.
Mix in gently.
Cover the pot well.
Reduce the heat to lowest point and continue simmering until the rice is cooked.
Take one or two leaves of 350-400 grams of canned wine leaves.
Pile 1 tablespoon of cooked rice into the middle on the leaf/leaves.
Fold the leaf ...
... to wrap the filling well.
Repeat steps 25-28 with remaining rice and wine leaves.
Heat enough water in a steamer and put dolmades into the steamer.
Cover the pot and simmer the dolmades for about 30-40 minutes.
Take a dish.
Take dolmades from steamer out.
Let cool.
Garnish with parsley ...
Cut 1 lemon into thin slices.
Garnish dolmades with lemon slices.
Drizzle dolmades with lemon juice ...
Springkle with chili flakes ...
Drizzle with the olive oil.
Enjoy your meal!


Dolma is a family of stuffed vegetable dishes common in the Balkans and surrounding regions, Middle East, the Caucasus, Russia, Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma'.


350 grams canned wine leaves (350-400 grams)
500 grams arborio rice
2 onions
1 lemon
1 bunch parsley
1 bunch dill
1 tablespoon chopped sage leaves
1⁄2 tablespoon dried rosemary leaves
1⁄2 tablespoon dried thyme leaves
1⁄2 tablespoon dried mint leaves
1⁄2 tablespoon salt
1 teaspoon pepper powder
1 tablespoon chili flakes (optional)
  olive oil