Azerbaijani Stuffed Vegetables and Grape Leaves

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An Azerbaijani celebration of summer produce: small eggplants, peppers, tomatoes, and tender grape leaves wrapped around spiced lamb and rice. Everything simmers in a rich bone broth until the rice plumps inside and the vegetables turn silky, then the platter is drizzled with cool garlic-yogurt sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 28 gProtein
• 780 mgSodium
• 820 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the meat and rice filling

• 500 g ground lamb (or half lamb, half beef)
• 3/4 cup short-grain rice, rinsed and soaked 20 minutes
• 2 medium yellow onions, finely grated
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp finely chopped fresh mint
• 2 tbsp tomato paste
• 1 tsp ground coriander
• 1 tsp ground sumac
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For wrapping and stuffing

• 40 fresh or jarred grape leaves, rinsed and drained
• 6 small Italian eggplants (about 250 g total)
• 6 small red bell peppers
• 4 medium ripe tomatoes
• 3 tbsp olive oil for drizzling

For the cooking broth

• 600 g lamb neck bones or shank bones
• 1 large yellow onion, halved
• 2 bay leaves
• 8 whole black peppercorns
• 1 tbsp kosher salt
• about 2 liters water

For the garlic yogurt sauce (saral gatig)

• 2 cups plain full-fat yogurt
• 3 garlic cloves, finely grated
• 1/2 tsp kosher salt
• 2 tbsp cold water to loosen

Directions

1. Make the broth: combine bones, onion halves, bay leaves, peppercorns, salt, and water in a heavy pot; bring to a boil, skim, then simmer uncovered 35 minutes while you prepare the tolma.
2. Prepare the filling: in a large bowl mix the lamb, drained rice, grated onion, dill, cilantro, mint, tomato paste, coriander, sumac, salt, and pepper until evenly combined; cover and chill while you prep vegetables.
3. Prep the vegetables: cut a 2 cm lid off each eggplant, pepper, and tomato; reserve the lids. Scoop out eggplant flesh (chop and reserve) and pepper cores/seeds. Hollow tomatoes with a spoon, keeping shells intact; reserve pulp.
4. Stuff the eggplants three-quarters full with the rice-meat mixture (rice will expand), set the chopped reserved eggplant over the top of the filling, then replace the lids. Stuff peppers about three-quarters full and replace lids. Spoon a thick ribbon of filling into each hollowed tomato, cover with its lid, and set upright.
5. Wrap the grape leaves: place a leaf vein-side up, drop 1 tsp filling near the stem, fold sides in, and roll tightly into a small cigar. Repeat with remaining leaves and filling.
6. Layer the pot: scatter any leftover filling on the bottom, then arrange rolled leaves seam-side down in tight rows, topping with stuffed tomatoes, eggplants, and peppers. Place an inverted heatproof plate on top to hold everything submerged, then pour the strained hot broth over until just covered.
7. Simmer gently over low heat for 45 minutes; the rice should be tender and lamb fully cooked. Rest off heat 10 minutes, then lift the tolma onto a wide platter, letting the broth settle.
8. Whisk the sauce: combine yogurt, grated garlic, salt, and cold water; ladle broth into bowls, mound the stuffed vegetables and grape leaves on a serving platter, and serve hot with the garlic yogurt alongside and crusty bread.

Cook’s Notes

• Always fill the vegetables about three-quarters full; the rice expands significantly during cooking or the wrappers will burst.
• If grape leaves are very large or tough, blanch them 30 seconds in boiling water first to soften and tame any briny bite.
• For a richer broth, brown the bones in a dry pot for 5 minutes before adding water; this adds depth without extra fat.
• Sumac is the signature Azerbaijani note here; if unavailable, a squeeze of lemon plus a pinch of paprika approximates the brightness.
• Leftover broth (jus) is precious: sip it as a starter or cook rice pilaf in it the next day.

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