About this Dish
Grape leaves stuffed with minced lamb, rice, and fresh herbs, served with yogurt.
History & Origin
Azerbaijani dolma is recognized by UNESCO as intangible cultural heritage, traditionally made in large communal batches for family gatherings.
IngredientsServes 2
🍇Grape leaves (fresh or brined), 40-50 leaves
🥩Minced lamb, 500g
🍚Short-grain white rice, 100g, uncooked
🧅Onion, 2 medium, finely grated
🌿Fresh dill, 1 large bunch, finely chopped
🌱Fresh mint, 1 small bunch, finely chopped
🫙Fresh coriander, 1 small bunch, finely chopped
🧈Unsalted butter, 50g
🧂Salt and black pepper, to taste
🥛Plain full-fat yogurt, 300g, to serve
Method
1
If using brined grape leaves, rinse them well under cold water and pat dry. If using fresh leaves, blanch them in boiling salted water for 2 minutes then cool in ice water and pat dry. Trim off any tough stems.2
In a large bowl, combine the minced lamb, uncooked rice, grated onion, dill, mint, and coriander. Season generously with salt and black pepper and mix well with your hands until everything is fully combined.3
Lay a grape leaf shiny side down on your work surface. Place a small heaped teaspoon of filling near the stem end, fold in the sides, then roll up firmly but not too tight, as the rice will expand during cooking. Repeat with the remaining leaves and filling.4
Line the bottom of a heavy pot with a few spare grape leaves or a thin layer of lamb bones if you have them, to prevent sticking. Pack the dolma in tightly in a single layer, seam side down, then add a second layer on top.5
Place the butter cut into small pieces on top of the dolma and pour in enough warm water to just cover them. Place a heavy heatproof plate directly on top of the dolma to weigh them down and keep their shape.6
Cover the pot with a lid and bring to a gentle boil over medium heat, then reduce to a low simmer and cook for 50-60 minutes until the rice is fully cooked and the leaves are tender. Check occasionally and add a little hot water if needed.7
Allow the dolma to rest in the pot for 10 minutes before serving. Arrange on a platter and serve warm with generous spoonfuls of cold plain yogurt on the side.User Reviews
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