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Dolma in Azerbaijani style

Author
Cookinero 29 Aug 2025
3190
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.

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