Dolma is a famous dish of Mediterranean and Caucasian cuisine, particularly beloved in Azerbaijan. Traditional Azerbaijani dolma features grape leaves stuffed with aromatic minced meat, rice, and flavorful spices. Juicy, hearty, and incredibly delicious, this dish has gained popularity well beyond its region. In this Tastdish recipe, you’ll discover how to easily make authentic dolma grape leaf at home.

Authentic Azerbaijani Dolma (Stuffed Grape Leaves)
Discover how to prepare classic Azerbaijani dolma at home, featuring grape leaves filled with juicy minced meat, fragrant rice, and aromatic spices. A traditional and tasty recipe from Tastdish!
Ingredients
Equipment
Method
- Prepare the meatUsing a sharp heavy knife or cleaver, finely chop the lamb and fat tail (kurdyuk) by hand. This traditional method gives juicier results than using ground meat. To prevent sticking, rinse your tools with hot water during chopping.
- Finely chop the fat tail (kurdyuk), onions, and all the fresh herbs. Combine with the chopped meat, add rinsed rice, salt, black pepper, and ground cumin (zira). Pour in half a cup of hot water or meat broth. Mix everything thoroughly until well combined.
- Rinse the canned grape leaves thoroughly to remove excess brine. Line the bottom and sides of the pot with a few leaves to prevent sticking.Place a grape leaf on a flat surface, vein side up. Add 1–2 teaspoons of filling to the center of the leaf.
- Fold the bottom of the leaf up over the filling, then fold the sides in, and roll it up tightly into a small cylinder. Repeat with the remaining leaves and filling.
- Continue folding the sides inward and roll the dolma tightly until fully wrapped, forming a neat small cylinder. Make sure the seam is on the bottom to help it hold its shape during cooking.
- Place the rolled dolmas tightly in layers in a large pot. Pour enough boiling water to cover them by 2–3 cm. To keep them from unrolling during cooking, place a flat plate or a heat-resistant lid on top of the dolmas. Then cover the pot with its lid.
- Place the pot on medium heat and bring to a boil. Then slightly open the lid and simmer for 40–45 minutes. Once done, turn off the heat and let the dolma rest for 5 minutes. Carefully transfer the dolmas to a serving dish.
Notes
Before serving, sprinkle with chopped herbs. Azerbaijani dolma pairs perfectly with creamy garlic sauce.
Bon Appetit!