Mains
Yarpaq Dolmasi Stuffed Grape Leaves
Ingredients
- - 50 grape leaves, fresh or jarred, stems removed
- - 500 g (1 lb) minced lamb or beef
- - 100 g (1/2 cup) short-grain rice, rinsed
- - 1 onion, finely grated
- - 3 tbsp fresh dill, chopped
- - 3 tbsp fresh coriander, chopped
- - 3 tbsp fresh mint, chopped
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1/4 tsp ground cinnamon
- - 500 ml (2 cups) light broth or water
- - 2 tbsp butter
- - 250 g (1 cup) plain yogurt, mixed with 1 minced garlic clove, to serve
Method
- If using fresh grape leaves, blanch in boiling water for 1-2 minutes until pliable; drain jarred leaves and rinse well.
- Mix the minced meat, rice, onion, dill, coriander, mint, salt, pepper and cinnamon thoroughly.
- Lay a grape leaf shiny-side down, place a small spoonful of filling near the stem end, fold in the sides, and roll tightly into a small, compact cylinder.
- Line the base of a pot with a few spare leaves, then pack the rolled dolma tightly in concentric circles.
- Dot with butter, pour over the broth, and place an upturned plate on top to keep the rolls from unrolling.
- Cover and simmer gently for 45-50 minutes until the rice is tender and the meat is cooked through.
- Serve hot with the garlic-yogurt sauce spooned over.
Introduction: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys.
Cultural Background: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys. Unlike the elongated versions found elsewhere, Azerbaijani dolma is rolled small and round, and the tradition of making it together as a family was inscribed on UNESCO’s list of intangible cultural heritage.
Tips: Roll the dolma as small and tight as possible — Azerbaijani dolma is prized for being neat and compact. Keep the heat low throughout cooking; a hard boil can burst the delicate leaves.
Variations: A meat-free version for fasting periods uses rice, split peas and extra herbs in place of meat. Cabbage leaves (knlnm dolmasn) can be substituted for grape leaves using the same filling.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of broth or water over low heat.
Nutrition: Approx. 320 kcal, 18 g protein, 16 g fat, 24 g carbohydrate per serving (serves 6, about 8 pieces each).
FAQs:
Q: Can I freeze dolma? A: Yes, cooked dolma freezes well for up to 2 months; thaw before reheating gently. Q: What is the yogurt sauce called? A: It is a simple garlic yogurt known as sarnmsaqln qatnq, served over most dolma dishes.
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