Dovga Dolma (دۆوغا دولما) — Herb dolma served with tangy yogurt soup

• 40jarred grape leaves, rinsed and drained (choose medium leaves; remove tough stems)
• 120 gshort-grain rice, rinsed
• 150 gyellow onion, finely grated
• 30 gfresh dill, finely chopped
• 25 gfresh cilantro, finely chopped
• 10 gfresh mint, finely chopped
• 20 gfresh parsley, finely chopped
• 60 gscallions, finely sliced
• 25 gunsalted butter, melted
• 15 mlolive oil
• 6 gfine sea salt
• 1 tspblack pepper, ground
• 450 mlwater (for simmering the dolma)
• 900 gplain whole-milk yogurt (not Greek; a pourable, tangy yogurt works best)
• 1egg (helps prevent curdling)
• 20 gall-purpose flour
• 240 gcooked chickpeas, drained
• 120 gfresh spinach, finely chopped
• 1 tspdried mint (optional but traditional)

Instructions

1. 1

   Prepare the grape leaves so they roll cleanly and taste balanced. Rinse the leaves under cool water, then soak them in fresh water for 10 minutes and drain well to reduce excess brine and salt.

2. 2

   Make the herb filling by combining rice, grated onion, dill, cilantro, mint, parsley, and scallions in a bowl. Add melted butter, olive oil, salt, and black pepper, then mix thoroughly until the rice is evenly coated and the herbs look glossy and well distributed.

3. 3

   Roll the dolma tightly but with room for the rice to expand. Place a leaf shiny-side down, add 1 level tablespoon (about 12–14 g) filling near the stem end, fold in the sides, and roll into a neat cigar shape; repeat until you have about 40 rolls.

4. 4

   Pack the dolma seam-side down in a wide pot so they do not unravel during simmering. Add 450 ml water, drizzle any remaining butter from the bowl over the top, then place a heatproof plate directly on the dolma to keep them submerged and compact.

5. 5

   Cook the dolma gently so the rice becomes tender without bursting the leaves. Bring to a light simmer over medium heat, reduce to low, cover, and cook for 35–40 minutes until the rice is soft; rest off heat for 10 minutes before uncovering.

6. 6

   Start the dovga base while the dolma cooks, focusing on preventing curdling. In a large pot off the heat, whisk yogurt, egg, and flour until completely smooth, then slowly whisk in 900 ml water to create a thin, uniform mixture with no lumps.

7. 7

   Heat the yogurt mixture gradually and stir continuously to keep it silky. Set the pot over medium-low heat and stir with a wooden spoon in steady figure-eights for 12–15 minutes until it steams and thickens slightly, but do not let it boil hard.

8. 8

   Add chickpeas and greens to build the soup’s body and aroma without shocking the yogurt. Stir in chickpeas, spinach, dill, cilantro, mint, and scallions, then simmer gently for 10–12 minutes, stirring often, until the spinach is tender and the soup looks lightly thickened.

9. 9

   Season the dovga carefully and keep the heat gentle for a clean, tangy finish. Add salt and black pepper, then maintain a very gentle simmer for 2 minutes; if using dried mint, stir it in at the end so it perfumes the soup without turning bitter.

10. 10

    Serve in the traditional paired style so each bite alternates creamy soup and herb dolma. Ladle hot dovga into bowls and plate 6–8 dolma per person on the side, or nestle a few dolma into each bowl for a heartier presentation.