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.

Azerbaijani dolma

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!
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Course
Cuisine: Azerbaijan, Caucasian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg lamb finely chopped
  • 1 piece fat tail (kurdyuk) finely minced
  • 3 pcs onions finely chopped
  • 150 g round rice
  • 40–50 grape leaves canned, rinsed
  • 1 bunch cilantro finely chopped
  • 1 bunch dill finely chopped
  • 1 bunch mint finely chopped
  • salt to taste
  • black pepper to taste
  • ground cumin (zira) to taste

Equipment

  • 1 Large pot for simmering dolma
  • 1 Mixing bowl for combining filling ingredients
  • 1 Cutting board for prepping vegetables
  • 1 Sharp knife for chopping

Method
 

  1. Prepare the meat
    Using 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 chopped lamb and kurdyuk on a cutting board with two cleavers
  2. 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.
    Raw dolma filling mixture with broth in a frying pan, being stirred with a spoon
  3. 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.
    Stuffing grape leaf with meat filling using a spoon
  4. 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.
    Folding grape leaf over meat filling by hand
  5. 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.
    Folding the sides of a grape leaf over the filling by hand
  6. Fully rolled dolma sealed and ready to be cooked
  7. 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.
    Rolled grape leaf dolmas arranged in a pot, ready for cooking
  8. 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.
    Cooked Azerbaijani dolma served on a white plate over traditional patterned fabric

Notes

Before serving, sprinkle with chopped herbs. Azerbaijani dolma pairs perfectly with creamy garlic sauce.

   Bon Appetit!