jannababe
Culinary Explorer
I recently made Azerbaijani Dolma, and it was a delightful journey into the rich flavors of Azerbaijan! Dolma refers to a variety of stuffed dishes common in the cuisines of the Middle East, and Azerbaijani dolma typically features grape leaves filled with a savory mixture of meat and rice, seasoned with herbs and spices. Here’s how you can make this delicious and traditional dish at home:
Ingredients:
For the Filling:
- 1 lb (450g) ground lamb or beef (or a mixture of both)
- 1/2 cup short-grain rice, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper, to taste
For the Dolma:
- 1 jar (16 oz) grape leaves, rinsed and drained
- 2 tablespoons vegetable oil or melted butter
- 1 cup chicken or beef broth
- 1 lemon, sliced
For the Sauce:
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt, to taste
Instructions:
1. Prepare the Filling:
- In a large bowl, combine the ground lamb or beef, rinsed rice, chopped onion, minced garlic, parsley, dill, mint, ground cumin, ground coriander, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. Prepare the Grape Leaves:
- If using jarred grape leaves, rinse them thoroughly under cold water to remove any brine. Carefully separate the leaves and trim any tough stems.
3. Assemble the Dolma:
- Lay a grape leaf flat on a clean surface, with the shiny side down and the stem end facing you.
- Place a tablespoon of the meat and rice filling near the stem end of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, like a small cigar.
- Repeat with the remaining grape leaves and filling.
4. Cook the Dolma:
- In a large, heavy-bottomed pot, arrange the lemon slices on the bottom to prevent the dolma from sticking.
- Place the dolma seam-side down in a single layer, packing them tightly together.
- Drizzle with vegetable oil or melted butter, then pour the broth over the dolma until they are just covered.
- Place a heatproof plate or a lid smaller than the pot on top of the dolma to keep them submerged.
- Bring to a boil over medium heat, then reduce the heat to low and simmer for about 45-60 minutes, or until the rice and meat are cooked through and the grape leaves are tender.
5. Prepare the Sauce:
- In a small bowl, combine the plain yogurt, minced garlic, chopped dill, and salt. Mix well.
6. Serve:
- Carefully remove the dolma from the pot and arrange them on a serving platter.
- Serve warm or at room temperature with the yogurt sauce on the side.
Conclusion
Azerbaijani Dolma is a delicious and aromatic dish that brings the flavors of the region to your table. The tender grape leaves, filled with a savory mixture of meat and rice, are perfectly complemented by the tangy yogurt sauce. This traditional dish is perfect for a family meal or a special gathering. Enjoy the rich and comforting taste of Azerbaijani cuisine!
