mainAzerbaijani

Azerbaijani Dolma

Name: Azerbaijani Dolma
Prep time: 70 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Azerbaijani
Ingredients: 300 g Vine leaves; 600 g Lamb (minced); 150 g Rice; 2 pieces Onions; 50 g Fresh mint; 50 g Coriander; 30 g Dill; 60 g Ghee; 400 ml Matsoni or yoghurt; 4 cloves Garlic; 0.5 tsp Cinnamon; To taste Salt and pepper

Azerbaijani Dolma is a classic Azerbaijani main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Vine leaves, Lamb (minced), Rice, Onions, Fresh mint, Coriander, Dill, Ghee, Matsoni or yoghurt, Garlic, Cinnamon and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Azerbaijani cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: hardPrep: 70 minCook: 60 minServes 6

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Ingredients

Vine leaves300 g
Lamb (minced)600 g
Rice150 g
Onions2 pieces
Fresh mint50 g
Coriander50 g
Dill30 g
Ghee60 g
Matsoni or yoghurt400 ml
Garlic4 cloves
Cinnamon0.5 tsp
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Scald fresh leaves for a minute; soak preserved ones half an hour in cold water.

Step 2🥄 Mix

Rinse the rice and mix it with the mince, finely chopped onion, salt, pepper and cinnamon.

Step 3🔪 Prep

Chop all the herbs fine and work them into the filling; their volume should be obvious.

Step 4

Put a teaspoon of filling on each leaf, tuck in the sides and roll it into a tight cylinder a finger thick.

Step 5

Line the bottom of the pot with torn leaves and pack the dolma in tight layers, seam down.

Step 6

Dot the top with ghee, add water level with the top layer and cover with a weighted plate.

Step 7🍲 Simmer

Cook an hour on a low heat and serve with matsoni whisked with crushed garlic and salt.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Azerbaijani Dolma carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, vine leaves can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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