Dolma (uyghur Stuffed Grape Leaves)

Dolma is a traditional Uyghur dish from Xinjiang, consisting of grape leaves stuffed with a flavorful mixture of rice, meat, and spices. This dish is popular in Uyghur cuisine and is often served as an appetizer or main course.

Dolma (uyghur Stuffed Grape Leaves)

Ingredients

  • 1 jar grape leaves, rinsed and drained
  • 1 cup long-grain rice
  • 1/2 lb ground lamb or beef
  • 1 onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups chicken or vegetable broth

Instructions

  1. Prepare the filling by combining the rice, ground meat, onion, parsley, dill, pine nuts, olive oil, cumin, coriander, cinnamon, salt, and pepper in a bowl.
  2. Place a grape leaf on a flat surface, shiny side down. Place a small amount of the filling in the center of the leaf and fold the sides over the filling, then roll it up tightly.
  3. Repeat with the remaining grape leaves and filling.
  4. Arrange the dolmas in a large pot, seam side down, and pour the broth over them.
  5. Cover the pot and cook over low heat for 1 hour, or until the rice is tender and the dolmas are cooked through.
  6. Remove from the heat and let the dolmas cool slightly before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
30g
Fat
8g

Supplies

Large pot

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the dolmas with a dollop of yogurt or a squeeze of lemon juice for a refreshing contrast to the rich flavors.

Tips & tricks

To make vegetarian dolmas, simply omit the meat and increase the amount of rice and vegetables in the filling.

Cost

$15