Palirria Greek Dolmades — Hand-Rolled Stuffed Grape Leaves (Dolmas) with Rice, Dill & Mint | Vegan, Ready to Eat | 10 oz

Palirria hand-rolled stuffed grape leaves — rice, dill, mint, and lemon, wrapped in tender vine leaves. A recipe unchanged since 1957, when Antonis and Nota Soulioti began hand-rolling dolmades in their family kitchen in Politika village, on the island of Evia. Ready to serve straight from the can. No cooking required.

Palirria is the number one dolma producer in the world — hand-rolling over 1.8 million dolmades every day, shipped to more than 60 countries. The company began exporting in 1974, with the United States as their first international market. Nearly seventy years on, the recipe is identical to what the Soulioti family made in that sunny kitchen on Evia. That consistency is not coincidence — it is the foundation of the brand.

What's inside

Each vine leaf is filled with cooked rice (60%), fragrant with dill, mint, and lemon. The vine leaves themselves are tender and slightly tangy — the perfect wrapper for the herbed rice inside.

Ingredients: Rice (cooked) 60%, water, vine leaves 10%, soya oil, onions, lemon juice from concentrate, dill 2.7%, mint 1.4%, black pepper, citric acid. May contain traces of sulfites.

How to serve

• Classic mezze — arrange on a platter with tzatziki, olives, Roussas feta, and warm pita
• With lemon and olive oil — the traditional Greek way; a squeeze of fresh lemon and a drizzle of Sparta Gourmet EVOO
• Chilled or at room temperature — both are correct; do not microwave unless you want to warm them gently
• In grain bowls and salads — slice and toss into a Greek-inspired grain bowl
• Straight from the can — fully cooked, no preparation needed

About Palirria

Palirria was founded in 1957 in Politika village, on the island of Evia, Greece, by Antonis and Nota Soulioti. They started in their home kitchen with a single product: hand-rolled dolmades. The recipe spread by word of mouth, demand grew, and a small family artisanship became the world's leading dolma producer. Palirria began exporting in 1974 — with the United States as the first market — and now ships to more than 60 countries. Today, Palirria's experienced artisans still hand-roll every single dolmades. Over 1.8 million, every day. The recipe has not changed.

Quick specs

• Size: 10 oz (280g), can
• Serving: Ready to serve, no cooking required
• Diet: Vegan, naturally gluten-free
• Origin: Politika village, Evia, Greece
• Producer: Palirria S.A. — founded 1957, #1 dolma producer worldwide
• After opening: Refrigerate and consume within 3 days

Frequently Asked Questions

• Are these served hot or cold?
  Both work. Palirria dolmades are traditionally served at room temperature or chilled. You can warm them gently if preferred, but they're fully cooked and ready to eat straight from the can.
• Are they vegan?
  Yes — rice, herbs, and lemon, no meat or dairy. Naturally vegan and suitable for plant-based diets.
• Is Palirria the same as homemade dolmades?
  The recipe is the same — the family recipe Antonis and Nota Soulioti developed in 1957. The difference is convenience. You get authentic Greek dolmades without the 2–3 hours of preparation. Palirria is the brand Greeks reach for when they want the real thing.
• How long after opening?
  Refrigerate after opening and consume within 3 days. Unopened, shelf-stable — check the best-by date on the can.