Azerbaijan | Dolmas

Before this project began, I had never heard of the country of Azerbaijan. When doing research and learning about it’s mountainous landscape and fast-moving capital city, Baku, I became intrigued by the cuisine that made up Azerbaijan’s culture.

The food is primarily fresh vegetables and herbs contrasted with cooked lamb with an assortment of tandir flatbreads. I was excited to see that Dolmas was very close to the country’s food culture and wanted to give it a shot.

Dolmas have a light, fresh, and pungent flavor and serve as a great appetizer before a lamb feast with the family.

Ingredients Needed:

8 oz grape leaves 1 jar, preserved grape leaves

1 1/2 cups rice

1 Tbsp olive oil

1 onion medium, diced

2 Tbsp pine nuts

1/4 c currants dried

1/4 tsp allspice

1 Tbsp mint fresh, chopped

1/2 c parsley fresh, chopped

3/4 c water

Sauce

2/3 c olive oil

1 tsp sugar

4 Tbsp lemon juice, fresh squeezed

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To make the sauce: Mix olive oil, sugar and lemon.

In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.

In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.

Rinse grape leaves and pat dry.

Place leaf flat on a large cutting board.

Place a heaping teaspoon of the rice mixture near the bottom of the leaf.

Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.

Roll tightly to form a cigar shape.

Place seam side down in a skillet lined with the grape leaves.

Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.

Cover and cook on low for about 40 minutes.

Allow dolmas to cool in the pan.

Transfer to a serving platter and refrigerate for about 2 hours before serving.

Recipe provided by: Analida’s Ethnic Spoon