Azerbaijani-style dolma
Description
The recipe won't take much time. Azerbaijani-style dolma takes about two hours to prepare. First, prepare the minced meat filling, then wrap it in grape leaves and simmer. Serve hot.
Instructions
- 1
Step 1
1. Prepare rice, mint, and pine nuts for the filling. You can use wild rice as well.
- 2
Step 2
2. Place the grape leaves on a colander. Let them drain and slightly dry.
- 3
Step 3
3. Peel and chop the onion and garlic, then sauté in oil in a skillet over medium heat until soft.
- 4
Step 4
4. Prepare the dried spices.
- 5
Step 5
5. Wash and chop the parsley.
- 6
Step 6
6. In a bowl, mix the ingredients for the filling—ground meat, rice, nuts, spices, and chopped parsley. The mixture should be uniform.
- 7
Step 7
7. Place the leaf on the table or with the shiny side down, trim off the thick stem if present. Place a generous spoonful of filling in the center.
- 8
Step 8
8. Roll it up, leaving the "cut" edges of the leaf exposed.
- 9
Step 9
9. Fold in from one side.
- 10
Step 10
10. Fold the second side into a little envelope.
- 11
Step 11
11. Roll up.
- 12
Step 12
12. In the same way, wrap all the filling in grape leaves.
- 13
Step 13
13. Place the rolls seam-side down into a thick casserole dish. Pour broth over them, then top with a layer of grape leaves.
- 14
Step 14
14. Press the dolma down with a small plate and cover with a lid, leaving a small opening. Bring to a boil, then reduce the heat to medium-low and simmer for one to one and a half hours.
- 15
Step 15
15. Serve the dolma with lemon wedges and a yogurt and garlic sauce.