Yarpakh Dolmasy (Vine Leaves Stuffed with Lamb and Rice)
Yarpakh Dolmasy (Vine Leaves Stuffed with Lamb and Rice) is a traditional Azerbaijani recipe for a classic dish of onions, lamb, white rice and peas stuffed into vine leaves then cooked by boiling in chicken stock and served with plain yoghurt. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Vine Leaves Stuffed with Lamb and Rice (Yarpakh Dolmasy).
Melt the butter in a large frying pan or skillet over medium heat then add the onions and cook gently, stirring frequently for about 6 minutes, or until soft and translucent. Take off the heat and transfer to a large bowl.
Add 500ml of water to a large pan and bring to a boil over high heat. Stir-in the rice then reduce to a simmer and cook, uncovered, for about 8 minutes then drain and set aside.
Combine the lamb, rice, coriander, dill, mint and peas with the onions. Season with salt and black pepper and stir well to combine.
Meanwhile, bring 1l of water to a boil in a large pan and add the vine leaves. Boil briskly for 4 minutes until the vine leaves have softened then drain and dry the leaves thoroughly. Arrange the leaves with the vein (rough) side up on a work surface so that the stems face you. Heap 2 tsp of the meat filling in the centre of each leaf then wrap the sides around the leaves so that they meet in the middle, enclosing the filling. Beginning with the side furthest from you roll the leaves up, leaving them slightly loose for the filling to expand and rolling up to the stem.
Transfer the rolled leaves to a flame-proof casserole and arrange them stem side down, packing them just tightly enough so that the leaves do not unroll. Pour the chicken stock over the top then bring to a boil. Reduce to a simmer, cover the casserole tightly and allow to cook, undisturbed, for about 45 minutes.
Transfer the vine leaf rolls to a warmed serving plate and serve accompanied by a bowl of yoghurt sprinkled with cinnamon.
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