Azerbaijani vegan dolma: A culinary guide
Dolma, a staple in Azerbaijani cuisine, showcases rich flavors through its variations. Traditionally wrapping grape leaves around fillings from meats to grains and vegetables, today's focus is on a vegan, eggless version. This adaptation makes it inclusive for all. Deeply rooted in Azerbaijan's culture, dolma is not just food but a celebration of heritage. Let's begin cooking.
Gather the following ingredients
For Azerbaijani vegan dolma, gather one jar of grape leaves (40-50 leaves), two cups diced onions, one cup uncooked short-grain rice, half a cup each of chopped fresh dill and cilantro, one-fourth cup olive oil plus extra for drizzling, two tablespoons dried mint, one tablespoon paprika, and salt and black pepper to taste. You'll also need three cups of water or vegetable broth.
Prepare the filling
Begin by making the filling. In a large bowl, mix uncooked short-grain rice with finely diced onions, and freshly chopped dill and cilantro. Add olive oil, dried mint, and paprika to this blend. Season it with salt and black pepper according to your preference. Stir everything well until the ingredients are evenly distributed. This mixture will serve as the flavorful heart of your dolma.
Ready the grape leaves
Prepare your grape leaves by carefully rinsing them under cold water to remove any brine or preservatives with which they may have been stored. Pat them dry with paper towels, gently so as not to tear them. Lay out each leaf on a flat surface with the vein side up, and trim any thick stems that might make rolling difficult.
Wrap your dolmas
Take about a tablespoonful of the filling prepared earlier and place it near the stem end of each leaf. Fold in the sides first, then roll tightly from stem to tip, ensuring that it's secure but not too tight as rice needs space to expand while cooking. Repeat this process until all your filling is used up.
Cook your dolmas
Arrange the wrapped dolmas in a deep pan, adding layers if necessary. Pour over three cups of water or vegetable broth to just cover them. Drizzle extra olive oil on top, then cover with an inverted plate and the pot's lid. Cook on low heat for about 45 minutes, until the rice is tender and leaves are cooked, connecting tradition with modern dietary preferences.
