World Flavors Cookbook

Dolma (Stuffed Grape Leaves)

Name: Dolma (Stuffed Grape Leaves)
Cook time: 60 min
Cuisine: Azerbaijan
Ingredients: 50-60 grape leaves; 500g ground lamb; 1/2 cup round rice; 2 onions, minced; 1/2 cup fresh herbs (cilantro, dill, mint); 1/2 tsp salt; 1/2 tsp pepper; Garlic yogurt for serving

Tender grape leaves stuffed with a delicate mixture of ground lamb, rice, and fresh aromatic herbs.

Cuisine: Azerbaijan

Ingredients

50-60 grape leaves
500g ground lamb
1/2 cup round rice
2 onions, minced
1/2 cup fresh herbs (cilantro, dill, mint)
1/2 tsp salt
1/2 tsp pepper
Garlic yogurt for serving

Instructions

1. Blanch fresh grape leaves or rinse preserved ones. 2. Mix raw lamb, rice, onions, herbs, and spices. 3. Place a small amount of filling on each leaf and roll tightly into small, uniform cylinders. 4. Layer the dolmas in a heavy pot. 5. Add water or broth to reach the top layer, cover with a weighted plate. 6. Simmer on low heat for 1 hour. 7. Serve hot with a side of matzoon mixed with crushed garlic.