Uzbek Style Stuffed Grape Leaves

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Uzbek stuffed grape leaves wrap a fragrant blend of ground lamb, rice, fresh herbs, and warming spices inside tender brined leaves. The bundles are simmered low and slow in a savory tomato-garlic broth until the rice is tender and the filling is juicy. Served cool or warm with yogurt and fresh dill, this is the Uzbek take on the wider Central Asian dolma tradition.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 4 gSugar
• 21 gProtein
• 780 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lamb and rice filling

• 1 lb (450 g) ground lamb (or beef)
• 1/2 cup short-grain rice, rinsed and soaked 20 minutes
• 1 medium yellow onion, finely chopped
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• 2 tablespoons dried barberries (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For assembly and simmering

• 1 jar (about 50 leaves) grape leaves, rinsed and drained
• 3 cups beef or lamb broth
• 2 tablespoons tomato paste
• 1 small tomato, sliced into rounds
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon dried mint
• 2 tablespoons olive oil

For serving

• 1 cup plain Greek yogurt or matsoni
• 2 tablespoons chopped fresh dill
• Pomegranate seeds for garnish (optional)

Directions

1. Prepare the filling: In a large bowl, combine the ground lamb, drained rice, onion, dill, parsley, cilantro, cumin, coriander, olive oil, barberries, salt, and pepper. Mix by hand for 2-3 minutes until the mixture becomes cohesive and slightly sticky.
2. Trim the stem ends from each grape leaf so they lie flat. Lay one leaf vein-side up on a clean work surface, then place 1 tablespoon of filling near the stem end.
3. Fold the stem end over the filling, tuck in both sides, and roll tightly into a small cylinder. Repeat with all leaves and filling, stacking finished rolls seam-side down on a tray.
4. Line the bottom of a heavy Dutch oven or deep pot with several extra grape leaves. Arrange the rolls seam-side down in tight concentric circles, layering in rows until all are used.
5. In a measuring jug, whisk together the broth and tomato paste. Pour gently over the rolls until just covered. Top with tomato slices, smashed garlic, bay leaf, salt, dried mint, and the olive oil.
6. Set an inverted heat-safe plate directly on top of the rolls to keep them submerged. Bring to a gentle boil over medium heat, then reduce to the lowest simmer, cover the pot, and cook 55-60 minutes.
7. Turn off the heat and let the rolls rest, still covered, for 10 minutes. Carefully lift out the plate and bay leaf, then transfer the rolls to a serving platter.
8. Spoon a little of the cooking broth over the rolls and serve warm with a dollop of yogurt, a sprinkle of fresh dill, and pomegranate seeds if using.

Cook’s Notes

• Soak the rice for only 15-20 minutes, just enough to soften; it will finish cooking inside the leaves for the best texture.
• If your jarred grape leaves are very salty, blanch them for 30 seconds in boiling water and refresh under cold water before stuffing.
• The inverted plate trick prevents the rolls from unrolling during simmering – do not skip this step.
• No barberries? Substitute 1 tablespoon dried currants plus a small squeeze of lemon juice for a similar sweet-tart note.
• To make ahead, assemble the rolls and refrigerate covered up to 24 hours before cooking; add 10 extra minutes to the simmer time.

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