Delicious Azerbaijani Quince Leaf Dolma Recipe | Easy Meat Wraps

Name: Delicious Azerbaijani Quince Leaf Dolma Recipe | Easy Meat Wraps
Prep time: 28 min
Cook time: 75 min
Total time: 103 min
Yield: 6
Cuisine: Azerbaijani
Ingredients: 1 kilogram Ground Beef (Can also use ground lamb); 1/2 glass (200ml) Round Grain Rice; 2 units Medium Onions (Finely chopped); to taste Salt; 1 teaspoon Black Pepper; 1 tablespoon Dried Mint; 200 grams Butter (For placing on top of dolmas); as needed Quince Leaves (Fresh and tender, or blanched if tough)

Discover how to prepare authentic Azerbaijani Quince Leaf Dolma. This delicious recipe features tender quince leaves wrapped around a savory filling of minced meat and rice, simmered to perfection. A comforting and flavorful traditional dish.

#Dolma

#Azerbaijani cuisine

#Meat recipe

#Quince leaves

#Traditional food

#Comfort food

Final Plated Dolmas

Recipe Information

28m

Prep Time

1h 15m

Cook Time

1h 43m

Total Time

Servings

Medium

Azerbaijani

Nutrition (per serving)

550

Calories

35g

Protein

45g

Carbs

30g

Fat

Cooked Dolmas in the Pot

Ingredients

Ground Beef
(Can also use ground lamb)
1 kilogram
Round Grain Rice
1 glass (200ml)

Medium Onions
(Finely chopped)
2 units
Salt
to taste
Black Pepper
1 teaspoon
Dried Mint
1 tablespoon
Butter
(For placing on top of dolmas)
200 grams

Quince Leaves
(Fresh and tender, or blanched if tough)
as needed

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Neatly Rolled Dolmas

Instructions

0/5 completed

1
In a large bowl, combine the ground beef (or lamb), rice, finely chopped onions, salt, black pepper, and dried mint. Mix all ingredients thoroughly until well combined.
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5m
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In a large bowl, combine the ground beef (or lamb), rice, finely chopped onions, salt, black pepper, and dried mint. Mix all ingredients thoroughly until well combined.
5m
Ensure ingredients are well combined for a uniform flavor.
2
Wash the quince leaves thoroughly. If the leaves are tough, blanch them in boiling water for a few minutes until they become pliable. Drain and set aside.
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3m
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Wash the quince leaves thoroughly. If the leaves are tough, blanch them in boiling water for a few minutes until they become pliable. Drain and set aside.
3m
Gently blanch tough leaves for a few minutes to make them pliable.

3
Take a single quince leaf, place a small amount of the meat and rice filling at the base, and carefully roll it tightly into a small, compact cylinder. Repeat with the remaining leaves and filling.
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15m
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Take a single quince leaf, place a small amount of the meat and rice filling at the base, and carefully roll it tightly into a small, compact cylinder. Repeat with the remaining leaves and filling.
15m
Roll tightly but not too forcefully to avoid tearing the leaves. The rice needs space to expand.
4
Line the bottom of a large heavy-bottomed pot with any extra quince leaves (or cabbage leaves, if available). Arrange the rolled dolmas snugly in layers in the pot. Place slices of butter evenly over the top layer of dolmas.
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5m
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Line the bottom of a large heavy-bottomed pot with any extra quince leaves (or cabbage leaves, if available). Arrange the rolled dolmas snugly in layers in the pot. Place slices of butter evenly over the top layer of dolmas.
5m
Layering snugly prevents dolmas from unraveling during cooking.
5
Pour enough water (or broth) over the dolmas to just cover them. Place a heat-proof plate on top of the dolmas to keep them submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the meat and rice are cooked through and tender.
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1h 15m
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Pour enough water (or broth) over the dolmas to just cover them. Place a heat-proof plate on top of the dolmas to keep them submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the meat and rice are cooked through and tender.
1h 15m
Cook over low heat until the meat is fully cooked and rice is tender. Adjust water as needed.