Dolma
Azerbaijani Stuffed Grape Leaves
دلمه برگ مو آذربایجانی
Also called: Yarpagh Dolmasi
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 40 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Dolma
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- grape leaves 150 g
- rice 300 g
- split peas 140 g
- meat 400 g
- herbs matr 250 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Prepare the rice-and-legume filling.
Soften the leaves or vegetables.
Fill without packing too tightly.
Arrange closely and cook gently with a small amount of liquid.
Cook's notes
Prepare all ingredients before starting and keep the heat appropriate to the documented traditional method.
Background
This item is associated with East Azerbaijan’s food heritage, where kebabs, kufteh, dolma, ash, breads, and grain-based foods are important in urban and rural traditions.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 24 g |
| Fat | 15 g |
| Carbohydrate | 35 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0661 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/fa/province/%D8%A7%D8%B3%D8%AA%D8%A7%D9%86-%D8%A2%D8%B0%D8%B1%D8%A8%D8%A7%DB%8C%D8%AC%D8%A7%D9%86-%D8%B4%D8%B1%D9%82%DB%8C