Stuffed Vine Leaves (Yarpaq Dolması)
Yarpaq dolması Say it: yahr-PAHK dohl-mah-SUH
Azerbaijani cooks turn a modest stack of vine leaves into yarpaq dolması, a dish that lands somewhere between tender greens and a savory lamb-and-rice parcel. The rolls are simmered until the leaves soften to a silky bite, while the filling stays juicy and herbal; a spoonful of cold garlic yogurt makes each one taste brighter. The practical draw is that they can be rolled ahead and finished in one pot, and they are just as good warm as they are at room temperature.
Stuffed Vine Leaves (Yarpaq Dolması)
Yarpaq dolması
Pronounced yahr-PAHK dohl-mah-SUH
- Serves
- 6
- Prep
- 1 hr
- Cook
- 1 hr
- Total
- 2 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the pot and rolling
Garlic yogurt sauce
Method
Start with the leaves. fresh ones need 1–2 minutes in boiling salted water, just until they bend without snapping, then drain and let cool; preserved leaves should be rinsed in warm water, left to soak for 10 minutes, and drained. Trim away thick stems, keeping any torn or surplus leaves to cover the bottom of the cooking pot.
For the filling, put the ground lamb, rice, onion, cilantro, dill, mint, 2 tablespoons oil or butter, salt, and pepper in a wide bowl. Work everything together by hand until no dry pockets remain and the mixture holds together with a slightly tacky texture.
To shape each dolma, place a vine leaf glossy side down with its stem end facing you. Spoon about 1 tablespoon of filling near the stem end. Fold the lower edge over the filling, turn in both sides, then roll into a neat finger-sized cylinder—firm enough to hold, but with a little room for the rice to swell.
Use the reserved torn leaves to cover the base of a heavy pot. Arrange the rolls seam side down in tight, concentric rings, adding a second layer if necessary. Pour the remaining 2 tablespoons oil or butter and the lemon juice over them, scatter the 1/2 teaspoon salt over them, and add the water or stock around the inside edge; the liquid should reach about two-thirds of the way up the rolls.
Set a small heatproof plate or lid right on top of the dolmas. Bring the pot to a gentle boil over medium heat, then lower the heat, cover, and simmer for 50–60 minutes, until the leaves are tender and the rice has cooked through. At the 40-minute mark, look inside and add a splash of hot water if the pot seems dry.
While the dolmas simmer, mix the yogurt with the crushed garlic and a pinch of salt. If the yogurt is especially thick, loosen it with 1–2 tablespoons of water.
Take the pot off the heat and leave the dolmas undisturbed for 10 minutes. Remove the plate and serve them warm or at room temperature, with the garlic yogurt alongside.
Regional variant: Meatless vine-leaf dolma (yalançı dolma)
Leave out the lamb and raise the rice to 1 cup (190 g). Cook the onion in 3 tablespoons olive oil until softened, then stir it with the rice, herbs, salt, and a pinch of allspice. Shape and simmer the rolls as described, but use water mixed with 2 tablespoons lemon juice and a little extra olive oil; serve them cold or at room temperature as a vegetarian main dish or appetizer.
Cook's notes
- Leave a little space inside each roll; the rice grows as it cooks, and an overfilled leaf is more likely to split.
- Mature fresh leaves can be tough—blanch them a bit longer, until they are pliable enough to roll without tearing.
- The weighted plate matters: it holds the rolls together in a snug pack and stops them from unfurling in the simmering liquid.
Serve with
Pair the dolmas with the garlic yogurt, soft lavash or tandir bread, and a plain tomato-cucumber salad.
Make ahead and storage
They keep for up to 3 days in the refrigerator. Reheat gently in a covered pot with a splash of water, or let them come to room temperature before serving.
