Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Dolma in Azerbaijani style

Author
Cookinero 29 Aug 2025
3300
Dolma in Azerbaijani style

Dolma in grape leaves in Azerbaijani style is a dish that is served on holidays and weekdays. The recipe is simple. Minced beef and lamb are used for the filling. Onions, herbs and spices are added to taste. Grape leaves can be either fresh or pickled.

How to cook Dolma in Azerbaijani style

Step 1

Dolma in Azerbaijani style

Prepare the filling for the dolma. Salt and pepper the minced meat, add chopped fresh herbs, pour in the rice and mix thoroughly.

Step 2

Dolma in Azerbaijani style

Wrap the mince in grape leaves. Separate the leaves, cut off the hard ends and place them on the table with the shiny side down and the veins up. Place a little mince in the middle of each leaf. First, fold the side edges of the leaf, then roll it into a tight roll. Wrap the entire mince in the leaves in this way.

Step 3

Dolma in Azerbaijani style

Cook the dolma. Place 1 or 2 layers of grape leaves on the bottom of the pan. Place the dolma on top in layers, pressing tightly against each other. Press the dolma with a plate so that the rice in it cooks evenly. Fill the pan with water, cover with a lid and put on medium heat. After boiling, reduce the heat and cook for about an hour. Remove the finished dolma from the heat and let it sit for about 10-15 minutes.

Dolma in Azerbaijani style - FAQ About Ingredients, Baking Time and Storage

Yes, cabbage leaves are a common substitute. Blanch them first to soften, then follow the same filling and rolling method.
Store cooked dolma in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying.
Absolutely! Replace minced meat with cooked lentils, mushrooms, or a mix of grains like quinoa and rice for a hearty vegetarian version.
Arrange uncooked dolma on a baking sheet to freeze individually, then transfer to a freezer bag. Cook directly from frozen, adding 10-15 minutes to the cooking time.
Ensure the rolls are tight and seam-side down in the pot. A snug fit between dolmas and the weight of the plate also helps keep them intact.
Serve with garlic yogurt sauce, fresh herbs like dill or mint, and a side of crusty bread or a light cucumber-tomato salad.
No, use raw rice so it cooks evenly with the meat. Pre-cooked rice may become mushy during the long simmering process.
Halve all ingredients and use a smaller pot. Keep the layering technique but reduce water to just cover the dolma.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Pickled gooseberries
Pepper, Gooseberry, Carnation, Vinegar, Pickling,

Pickled gooseberries

Total Reviews:

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Cookinero Cookinero
Beef lagman
Beef, Lagman,

Beef lagman

Total Reviews:

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is us

Cookinero Cookinero
Apricot and gooseberry jam
Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero Cookinero
Hearty sandwich with Vienna sausages
Collection of recipes, Your recipes, Snack, There are common allergens, Just,

Hearty sandwich with Vienna sausages

Total Reviews:

We tell you how to make an unusual and very filling filling for a sandwich. We used Viennese sausages as a basis. They are the best choice, as they do not have much fat. And to complete the taste, we added a boiled egg and lecho. All that remains is

Cookinero Cookinero
Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Baked pears with cottage cheese
Cottage cheese, Desserts, Baked pear,

Baked pears with cottage cheese

Total Reviews:

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Cookinero Cookinero
Funchoza with pork
Funchose with soy sauce, Pork dinner, Pasta with pork, Funchoza with pork, Collection of recipes,

Funchoza with pork

Total Reviews:

Funchoza with pork is a Korean dish that is prepared very quickly from glass noodles with meat, vegetables, soy sauce and spices. Funchoza with pork is spicy and aromatic. The noodles become transparent during cooking and absorb not only the taste an

Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Categories Menu Recipes
Top