Azerbaijani-style grape leaf dolma

Description

The dish is prepared without unnecessary complications. Dolma is similar to our stuffed cabbage rolls. Only we wrap cabbage rolls in cabbage leaves, while in dolma the filling is wrapped in young grape leaves. There are also two different fillings here. In the first version, lentils with eggplants and peppers are wrapped in the leaves; in the second, traditional version, it's made with rice and meat. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Wash the leaves and trim off the stems. Bring water to a boil with a tablespoon of salt. Plunge the leaves into the boiling water for a few seconds, until they become soft. Immediately transfer them into cold water and place on a plate.

2. 2

   Step 2

   Let's prepare the filling. For 1 cup of rice, take 400 grams of meat. Cook the rice. Meanwhile, dice the onion and fry until golden. Mix the raw meat, onion, rice, finely chopped parsley, and spices.

3. 3

   Step 3

   Form dolma using the leaves and filling. There are two ways to cook dolma. The first method: boil them like regular cabbage rolls in a pot with 500 ml of water for 10-15 minutes. Alternatively, steam the dolma for 10 minutes.

4. 4

   Step 4

   Serve the dish with tomato sauce or generously drizzle with olive oil.