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Azerbaijan · Main dish
Azerbaijani Yarpaq Dolması (Vine-Leaf Dolma)
Local name: Yarpaq dolması
Vine leaves rolled around a filling of lamb, rice and plenty of fresh herbs, served with garlic yogurt, a favourite Azerbaijani dish.
- Servings4
- Prep1 h
- Cooking50 min
- Total time1 h 50 min
- DifficultyMedium
Contains dairy
About this dish
Yarpaq dolması is the Azerbaijani version of dolma made by wrapping a filling of minced meat and rice in vine leaves. It is cooked when fresh leaves are in season, and also for holidays, guests and family meals. Azerbaijan's dolma-making tradition was inscribed on UNESCO's Intangible Cultural Heritage list in 2017.
The Azerbaijani filling is rich in dill, coriander and mint, and the rolls are simmered gently in a little water with butter. They are usually served with garlic yogurt (qatıq), whose tang balances the herbal filling.
Ingredients
Tick the ingredients off like a shopping list.
Filling
Wrapping and cooking
To serve
Method
Rinse the rice, soak it in warm salted water for 15 minutes, then drain.
Blanch the vine leaves in boiling water for 2 minutes (if brined, rinse in cold water to remove the brine), then drain.
Finely chop the onions, dill, coriander and mint.
In a large bowl, knead together the lamb, drained rice, onions and herbs with salt and pepper.
Lay a leaf on the board, vein side up, and trim off the stem.
Put about 1 teaspoon of filling near the stem end, fold in the sides and roll up tightly into a roll the thickness of a finger.
Line the bottom of a pot with a few leaves and pack the rolls in snugly side by side.
Dot with butter, pour in the hot water and place an upturned plate on top to hold the rolls down.
Bring to a boil, then reduce the heat, cover with a tight-fitting lid so no steam escapes and simmer gently for 40 minutes without lifting the lid, until the rice cooks through in the steam and the leaves are tender.
Remove from the heat and let rest, covered, for 10 minutes.
Stir the crushed garlic and a pinch of salt into the yogurt.
Serve the dolma hot with the garlic yogurt on the side.
💡 Tips
- Don't overfill the rolls; the rice expands as it cooks and may tear the leaves.
- The plate on top keeps the rolls from unwrapping while they simmer.
- Be generous with the herbs; they define the Azerbaijani flavour.
- If you use brined leaves, rinse them well and go easy on the salt in the filling.
- Resting the dolma after cooking helps them hold their shape.
🛒 Can't find it abroad?
- vine leaves — If fresh ones are unavailable use brined or frozen leaves; blanched cabbage leaves also work.
- minced lamb — Use minced beef and add an extra tablespoon of butter to the pot.
- qatıq — Thin plain strained yogurt with a little water.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
