Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the heart of Azerbaijan! Dolma isn't just a dish - it's a centuries-old tradition wrapped in delicate grape leaves, bursting with savory flavors that will make your dinner table come alive. Whether you're a culinary explorer or a home cook looking to impress, this recipe promises to deliver an authentic taste of Azerbaijani cuisine that will have your family and friends begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Azerbaijani
Serves: 6 servings
Ingredients
- Grape leaves
- Rice
- Ground meat (beef or lamb)
- Onion
- Tomato paste
- Spices (salt, pepper, allspice)
Instructions
- Start by preparing the grape leaves. If using preserved grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for about 2-3 minutes until softened, then drain and set aside.
- In a large bowl, combine 1 cup of rice (preferably short-grain), 500g of ground meat (beef or lamb), and 1 finely chopped onion. Mix well to incorporate all ingredients.
- Add 2 tablespoons of tomato paste to the meat and rice mixture. Season with salt, pepper, and allspice to taste. Mix thoroughly until all ingredients are evenly distributed.
- Prepare your workspace by laying out a clean surface or a large plate. Place a grape leaf, vein side up, on the surface.
- Take about 1 tablespoon of the filling mixture and place it at the base of the grape leaf. Fold the sides over the filling, then roll it up tightly from the base to the tip, ensuring the filling is securely enclosed. Repeat this process until all filling is used or all grape leaves are filled.
- In a large pot, arrange a layer of leftover grape leaves or a few slices of onion at the bottom to prevent the dolmas from sticking. Place the rolled dolmas seam side down in the pot, packing them tightly together.
- Once all dolmas are in the pot, mix 2 cups of water with an additional tablespoon of tomato paste and pour it over the dolmas. The liquid should cover the dolmas about halfway. You can add more water if needed.
- Cover the pot with a lid and bring to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for approximately 45 minutes, or until the rice is cooked and the flavors meld together.
- After cooking, remove the pot from heat and let it sit covered for about 10 minutes. This resting period allows the dolmas to firm up and makes them easier to serve.
- Carefully transfer the dolmas to a serving platter. Serve warm, garnished with fresh herbs if desired, and enjoy your Azerbaijani dolma!
Tips
- Choose your grape leaves wisely: Fresh or preserved, make sure they're clean and soft for easy rolling.
- Use short-grain rice for the best texture and binding in your filling.
- Don't overstuff your dolmas - a tablespoon of filling is perfect for maintaining a neat, tight roll.
- Pack the dolmas tightly in the pot to prevent them from unraveling during cooking.
- Let the dolmas rest after cooking to allow the flavors to settle and the rolls to firm up.
- If you're short on time, you can prepare the dolmas in advance and refrigerate before cooking.
- Experiment with the meat - while beef and lamb are traditional, you can try ground turkey for a lighter version.
- Serve with a side of yogurt or a fresh herb garnish to enhance the flavors.
Nutrition Facts
Calories: 258kcal
Carbohydrates: 18g
Protein: 23g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 70mg
