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

Dolma in Azerbaijani style

Author
Cookinero 29 Aug 2025
2220
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

Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Beef knuckle
Beef dinner, Dinner with potatoes, Collection of recipes, Hot dishes for new year, Shank,

Beef knuckle

Total Reviews:

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

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
Rasstegai with meat
Butter pies, Pies with milk, Minced meat pies, Collection of recipes, Rasstegai,

Rasstegai with meat

Total Reviews:

A rasstegai is a pastry that is a pie with a partially open filling. The dough is pinched at the edges, and a hole is left in the center at the top. This way, the pie is "unbuttoned."

Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Korean cold soup Kuksi
Beef, Noodles, An omelette,

Korean cold soup Kuksi

Total Reviews:

This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is p

Cookinero Cookinero
Honey mushroom soup
Soups with frozen forest mushrooms, Soups with forest mushrooms, Collection of recipes, Healthy eating, Season again,

Honey mushroom soup

Total Reviews:

Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole

Cookinero Cookinero
Kundyumy
Feel sick, Garlic, Mushrooms, Buckwheat, Sour cream recipes,

Kundyumy

Total Reviews:

Surprisingly, Russian dumplings can also be lenten - let's remember the old recipe for kundums. Although their main feature is that immediately after molding kundyums are fried, and then they are poured with broth, most often mushrooms, sour crea

Cookinero Cookinero
Categories Menu Recipes
Top