Dolma Recipe: Traditional Uzbek Stuffed Grape Leaves

Dolma is a beloved Uzbek dish consisting of grape leaves stuffed with a savory mixture of rice, ground meat, and aromatic spices. This dish is cherished for its delicate flavors and tender texture, making it a staple of Uzbek cuisine. Furthermore, dolma is slow-cooked to allow the flavors to meld together perfectly. Although similar to other stuffed grape leaf dishes in the region, its distinct Uzbek seasoning gives it a unique taste. As a result, dolma remains a favorite meal for special occasions and family gatherings.

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Dolma Ingredients: What You Need for Authentic Uzbek Dolma

To prepare authentic Uzbek Dolma, gather fresh ingredients and the right balance of spices to achieve the best flavor.

For the Filling:

• 500g ground beef or lamb
• 1 cup rice, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

For the Dolma:

• 30-40 grape leaves, fresh or jarred
• 1 cup beef or vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon lemon juice

Instructions for Making Dolma: Step-by-Step Guide

Step 1: Prepare the Filling

To begin, in a large bowl, combine ground meat, rice, chopped onions, garlic, salt, black pepper, cumin, paprika, dill, and parsley. Mix well until fully combined.

Step 2: Prepare the Grape Leaves

If using fresh grape leaves, blanch them in hot water for 2 minutes to soften. For jarred leaves, rinse them under cold water to remove excess brine.

Step 3: Roll the Dolma

Next, place a grape leaf shiny side down on a flat surface. Add a small spoonful of the filling near the base of the leaf. Fold in the sides, then roll tightly from the base to the tip, creating a compact cylinder.

Step 4: Arrange in a Pot

Layer the rolled dolma tightly in a deep pot. Mix the broth, tomato paste, olive oil, salt, and lemon juice, then pour it over the dolma.

Step 5: Slow Cook the Dolma

Cover the pot with a lid and simmer over low heat for 45-60 minutes. The slow cooking allows the flavors to develop and the rice to become tender.

Step 6: Serve and Enjoy

Carefully remove the dolma from the pot and arrange them on a serving platter. Serve hot with yogurt or sour cream on the side.

Serving Suggestions

• Serve dolma warm with a side of yogurt or sour cream.
• Pair with fresh Uzbek bread for a complete meal.
• Garnish with lemon wedges for added freshness.

Tips for Authentic Dolma: How to Perfect Your Recipe

• Tightly Rolled Dolma: Ensure the rolls are compact to prevent them from unwrapping during cooking.
• Balanced Spices: Adjust the seasoning according to taste for a well-rounded flavor.
• Slow Cooking: Allowing the dolma to simmer slowly enhances its texture and taste.

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