Dolma with rice
4 servings
60 minutes
Dolma with rice is one of the most popular dishes in Azerbaijani cuisine with ancient roots. The name 'dolma' comes from the Turkic word 'tolmak', meaning 'to fill'. Tender grape leaves wrapped around juicy meat filling with aromatic rice and spices turn simple ingredients into a true culinary masterpiece. Dolma has a harmonious taste: the slight acidity of the grape leaves highlights the richness of the meat filling, while the rice adds softness and juiciness. This dish is perfect for festive tables, family lunches, and ceremonial events. Dolma is served hot, complemented by a sauce made of matzoni, garlic, and herbs that emphasizes its rich flavor. It symbolizes hospitality and the warmth of home cooking, combining traditions and sophistication of Eastern gastronomy.
1
Prepare grape leaves. Wash the grape leaves, remove the stem (hard) part. Place in boiling salted water until the color changes (about a minute). Remove, place on a tray, and let dry.
- Grape leaves: 100 g
2
Grate the onion for the filling on a fine grater or chop it finely, cook the rice until done. Mix the onion and rice with raw minced meat. Add salt and pepper or seasoning to taste.
- Onion: 1 head
- Rice: 0.5 glass
- Ground meat: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Wrap the filling in grape leaves, starting from the stem part of the leaf. Salt, place tightly in a pot, and simmer on low heat for about an hour, covered.
- Grape leaves: 100 g
- Salt: to taste