Yarpaq Dolmasi (Yarpaq Dolması) — Azerbaijani Vine Leaf Dolma with Chestnuts

• 60jarred grape leaves, drained (choose medium leaves; rinse well to reduce brine)
• 2000 mlwater (for blanching and rinsing)
• 15 mlolive oil (for greasing the pot)
• 8grape leaves (torn or small pieces) (to protect dolma from direct heat)
• 200 gyellow onion, finely minced (about 1 large onion)
• 30 gunsalted butter (for sautéing onion)
• 500 gground lamb (20% fat preferred for tenderness)
• 120 gshort-grain rice, rinsed and drained (uncooked)
• 180 gcooked peeled chestnuts, chopped (vacuum-packed or home-cooked)
• 20 gfresh dill, finely chopped (about 1 small bunch)
• 15 gfresh cilantro, finely chopped (tender stems included)
• 10 gfresh mint, finely chopped (spearmint preferred)
• 1.5 tspground black pepper (freshly ground)
• 1 tspground cumin (optional but traditional in many homes)
• 2 tspfine sea salt (adjust only after tasting brine level of leaves)
• 0.25 tspsaffron threads (about 0.5 g)
• 60 mlhot water (for blooming saffron)
• 30 mllemon juice (freshly squeezed)
• 360 gplain yogurt (full-fat preferred)
• 6 ggarlic, finely grated (about 2 small cloves)

Instructions

1. 1

   Rinse the grape leaves under cool running water for 30 seconds to remove excess brine. Bring 2000 ml water to a boil, blanch the leaves for 60 seconds, then drain and cool them on a tray so they are easy to separate without tearing.

2. 2

   Melt 30 g butter in a skillet over medium heat and cook the minced onion for 8–10 minutes until soft and translucent, not browned. Transfer the onion to a large bowl and let it cool for 5 minutes so it does not partially cook the meat when mixed.

3. 3

   Add ground lamb, rinsed rice, chopped chestnuts, dill, cilantro, mint, black pepper, cumin, and 2 tsp salt to the bowl with the onion. Mix thoroughly for 2 minutes until the herbs and rice are evenly distributed and the mixture looks cohesive.

4. 4

   Lay one grape leaf shiny-side down with the stem end facing you, and trim any tough stem nub if needed. Place 18–20 g filling near the stem end, fold the sides inward, then roll snugly into a small cigar; keep the roll tight but not so tight that rice cannot expand.

5. 5

   Lightly grease the bottom of a wide, heavy pot with 15 ml olive oil, then line it with 8 torn grape leaves to prevent sticking and scorching. Arrange the dolmas seam-side down in tight concentric circles, building a second layer if needed, because tight packing keeps them from unrolling.

6. 6

   Bloom the saffron by crushing 0.25 tsp threads and steeping them in 60 ml hot water for 10 minutes until deeply colored. Stir in 600 ml water, 30 ml lemon juice, and 20 g butter, then pour the liquid down the side of the pot so it comes about halfway up the dolmas.

7. 7

   Place a heatproof plate directly on top of the dolmas to weigh them down and keep them submerged. Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and cook for 55–65 minutes until the rice is tender and the leaves are silky.

8. 8

   Turn off the heat and rest the dolmas, covered, for 10 minutes so the rolls firm up and reabsorb some broth. Meanwhile, mix 360 g yogurt with 6 g grated garlic and 1 g salt, then serve the dolmas warm with a spoonful of garlicky yogurt and a little of the saffron broth.