Yarpaq dolması is a cherished Azerbaijani preparation of small vine-leaf parcels filled with lamb, a little rice and plentiful herbs. Compared with some rice-heavy regional dolmas, these savory parcels keep the meat at the center. They are served warm with cool yogurt.
Yarpaq dolması is a cherished Azerbaijani preparation of small vine-leaf parcels filled with lamb, a little rice and plentiful herbs.
- Prep
- 45 minutes
- Cook
- 55–65 minutes
- Serves
- 6
- Cuisine
- Azerbaijan
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Prepare the leaves. Rinse vine leaves thoroughly; briefly blanch if firm or very salty and drain. Line the base of a wide saucepan with any torn leaves.
-
Make the filling. Mix the minced lamb, uncooked rice, onion, dill, coriander, mint, salt and pepper evenly. Keep the mixture cold and do not pack it tightly.
-
Roll the parcels. Lay a vine leaf vein-side up, place approximately 18–20 g filling close to the stem end, fold the sides inward and roll into a compact parcel with a little room for rice expansion.
-
Arrange and add liquid. Pack rolled dolma seam-side down in a close layer in the saucepan. Dot with butter. Pour in stock until nearly level with the top of the parcels and place a heatproof plate over them.
-
Simmer gently. Cover and simmer very gently for 50–60 minutes until the rice is tender and the center of the lamb filling reaches at least 75°C. Add small amounts of hot water if needed.
-
Serve. Rest 10 minutes off the heat, then serve warm with plain yogurt mixed with optional garlic.
Chef’s notes
- Rinsing preserved leaves matters because salinity varies dramatically by brand.
- Leaves should be rolled snugly but not tightly; the rice expands during cooking.
- Handle the dolma carefully after cooking to prevent torn leaves.
Substitutions
- Beef and lamb can be blended if lamb alone is unavailable, though the taste changes.
- Use plain unsweetened yogurt in place of traditional qatıq.
- Fresh grape leaves require blanching until pliable before rolling.
Storage and Food Safety
Cool promptly, refrigerate at 4°C or below and use within 2 days. Reheat to at least 75°C, checking the center of a parcel. Store yogurt sauce separately.
Serving Suggestions
Plain yogurt with crushed garlic and fresh herbs.
Allergens
Milk from butter or yogurt. Verify stock and preserved leaves packaging for additional allergens.
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