Azerbaijani dolma, or yarpag dolmasi, features tender grape leaves wrapped around a savory mix of ground meat, rice, and fragrant herbs like dill, mint, and cilantro. Slow-simmered in their own juices, they offer a perfect balance of tangy leaves, fluffy filling, and subtle spice, traditionally served with garlicky yogurt—a festive staple for family gatherings and holidays. Read more on the history and significance of dolma here.
Ingredients
Filling (for about 60 dolma)
- 1 lb ground lamb or beef (or half each)
- 1 medium onion, finely grated
- ½ cup medium-grain white rice (like arborio), rinsed
- ½ cup finely chopped fresh cilantro
- ½ cup finely chopped fresh dill
- ½ cup finely chopped fresh mint
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp ground turmeric (optional, for color)
Assembly
- 75 medium grape leaves (jarred or fresh; about 2 jars)
- 3 tbsp butter or ghee, divided
- 2–3 cups water or broth
- Juice of 1 lemon (optional, for brightness)
Garlicky yogurt sauce
- 2 cups plain yogurt
- 2–4 cloves garlic, crushed or finely minced
- Pinch of salt
Step 1 – Prepare the grape leaves
- If using jarred leaves, drain and rinse well under cold water to remove brine.
- Blanch fresh leaves in boiling water for 2–3 minutes until pliable, then drain and cool in ice water.
- Trim tough stems with scissors; set aside imperfect leaves to line the pot.
Step 2 – Make the filling
- In a large bowl, combine ground meat, grated onion, rice, cilantro, dill, mint, salt, pepper, and turmeric.
- Mix thoroughly with your hands until evenly blended and slightly sticky.
- Cover and refrigerate while preparing leaves.
Step 3 – Stuff and roll the dolma
- Lay a grape leaf vein-side up and pat dry. Place 1 tsp of filling in the center near the stem end.
- Fold the stem end over the filling, then fold in the sides and roll tightly away from you into a small cigar shape.
- Repeat with remaining leaves and filling; keep rolled dolma covered with a damp cloth.
Step 4 – Layer in the pot
- Line the bottom of a heavy pot with imperfect leaves or onion slices to prevent sticking.
- Arrange dolma snugly in tight layers, seam-side down, alternating directions for stability.
- Dot the top with 2 tbsp butter; pour water or broth to cover halfway up the dolma.
Step 5 – Cook the dolma
- Place a small heatproof plate or lid upside down on top of the dolma to weigh them down and prevent unrolling.
- Cover the pot, bring to a gentle boil over medium heat, then reduce to low simmer.
- Cook for 1–1½ hours until rice is tender, leaves are soft, and liquid is mostly absorbed; add hot water if needed during cooking.
Step 6 – Make the garlicky yogurt
- In a bowl, whisk yogurt, crushed garlic, and salt until smooth.
- Taste and adjust garlic or salt; chill until serving.
- Optionally stir in a drizzle of olive oil for richness.
Step 7 – Rest and serve
- Remove from heat and let dolma rest 15–20 minutes with the plate still on top.
- Gently transfer to a platter using a slotted spoon.
- Drizzle with remaining melted butter and lemon juice; serve warm with garlicky yogurt on the side.
Tips & tricks
- Rinse jarred leaves thoroughly to remove excess salt, which can overpower the filling.
- Use medium-grain rice only; long-grain stays too firm and bursts the leaves.
- Don’t overfill—1 tsp max keeps rolls tight and prevents cracking during cooking.
- Roll firmly but not too tight; rice needs slight room to expand.
- The weighted plate is essential to keep dolma submerged and intact.
- Cook low and slow for tender leaves; high heat makes them tough.
- Make ahead by freezing uncooked rolls in a single layer, then bag; cook from frozen, adding 15 minutes.
- Leftovers keep 3–4 days in the fridge; reheat gently in their liquid to avoid drying.
- For vegetarian, swap meat for finely chopped mushrooms and extra herbs.