Dolma

Name: Dolma
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Azerbaijani
Ingredients: 300g grape leaves, fresh or preserved; 400g ground lamb; 150g short-grain rice, soaked; 1 large onion, finely diced; 1 bunch fresh mint, chopped; 1 bunch fresh dill, chopped; 1 bunch fresh cilantro, chopped; 1 teaspoon cinnamon; 1 teaspoon allspice; Salt and pepper to taste; 2 tablespoons lemon juice; Yogurt for serving

Yarpaq Dolması (yar-PAHK dol-mah-SUH)

Azerbaijani Stuffed Grape Leaves

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 304 kcal

Tender grape leaves wrapped around a fragrant filling of seasoned ground lamb, rice, and fresh herbs. These delicate parcels are simmered until the flavors meld into a quintessential Azerbaijani appetizer.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large pot cutting board

Ingredients

300g grape leaves, fresh or preserved
400g ground lamb
150g short-grain rice, soaked
1 large onion, finely diced
1 bunch fresh mint, chopped
1 bunch fresh dill, chopped
1 bunch fresh cilantro, chopped
1 teaspoon cinnamon
1 teaspoon allspice
Salt and pepper to taste
2 tablespoons lemon juice
Yogurt for serving

Instructions

1
Blanch grape leaves in boiling water for 2 minutes and drain.
2
Mix lamb, soaked rice, onion, herbs, cinnamon, allspice, salt, and pepper.
3
Place a spoonful of filling on each grape leaf and roll tightly, tucking in sides.
4
Layer rolls seam-side down in a heavy pot.
5
Add lemon juice and enough water to barely cover.
6
Place a plate on top to weigh down, cover, and simmer 60 minutes.
7
Serve warm with yogurt on the side.

💡

Did You Know?

Azerbaijani dolma was inscribed on UNESCO's Intangible Cultural Heritage list in 2017, recognizing the deep cultural significance of dolma-making traditions across the country.

Chef's Notes

Equipment Tips

large pot
cutting board

The Story Behind Dolma

Dolma is perhaps the most culturally significant dish in Azerbaijani cuisine, with origins stretching back to ancient Caucasian and Persian culinary traditions. The word dolma comes from the Turkic verb doldurmaq, meaning to stuff or fill.

Azerbaijani families traditionally prepare dolma as a communal activity, with multiple generations gathering to roll the grape leaves. The dish appears at virtually every important celebration, from weddings to Novruz holiday feasts.

In 2017, the tradition of dolma-making in Azerbaijan received UNESCO recognition, cementing its place as a cornerstone of national culinary heritage.

🕐 Traditionally enjoyed festive gatherings and family meals 📜 Origins: Ancient era

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Dolma

Nutrition & Info

Dietary

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Dolma

Comments (0)

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