Dolma Yarpakh is a classic dish from the Azerbaijan region, particularly prevalent in provinces like Ardabil, where the lush vineyards provide an abundance of grape leaves.
Tightly-rolled grape leaves the size of a thumb, filled with rice and lamb, simmered in pomegranate-sour broth. The leaf turns silky; the filling reveals mint and dill bursts.
Azeri grape leaves are harvested in late spring when they're still small and tender — tannin levels are low enough that no blanching is needed. The pomegranate molasses adds a bright, tart edge that balances the rich lamb and cuts any gaminess.
Variations
Tabrizi yarpakh dolmasi uses pomegranate; mainland Tehrani version uses lemon juice; Caucasian Azeri uses sumac — three sour profiles for the same parcel.
On the Palate
Where Dolma Yarpakh sits in the Persian flavor cloud
Ingredients
How it's made
5 steps · 1 hour 30 min
- 110 min
Blanch grape leaves in boiling water to soften them.
Watch outBlanch just until the leaves go limp and pliable, a few seconds — don't cook them soft or they'll tear when you roll.
- 26 min
Mix ground lamb, rice, yellow split peas, herbs, and spices in a bowl.
- 310 min
Place a spoonful of filling onto each leaf and roll tightly to form a parcel.
- 431 min
Arrange the parcels in a pot, add verjuice, and simmer until cooked through.
Watch outThe verjuice should come partway up the parcels, not drown them — a shallow bath keeps them from floating apart.
- 531 min
Serve warm, drizzled with extra virgin olive oil and a squeeze of lemon.
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