Uzbek Tok Dolma
Tok Dolma, also known as Uzbek stuffed grape leaves, is a flavorful dish where tender grape leaves are filled with a savory mixture of minced lamb, rice, onions, and aromatic spices. These parcels are then gently simmered in a light broth, allowing the flavors to meld beautifully. It's a dish often associated with the arrival of spring due to the use of fresh grape leaves, but can be enjoyed year-round with preserved leaves. The dish offers a delightful balance of savory, herbaceous, and slightly tangy notes.
🧂 Ingredients
- 200 g Minced lamb
- 1 cup Rice (partially cooked)
- 1 Large onion
- 1 tsp Crushed cumin seed
- 1 tsp Crushed coriander seed
- 0.5 tsp Black pepper
- 1 tsp (to taste) Salt
- 1 tsp Tomato paste
- 1 tbsp Dried mint
- 2 tbsp Vegetable oil
- 908 g Jarred grape leaves
- 2 cups Water (for broth)
👨🍳 Instructions
- 1
Prepare the rice: Rinse the rice thoroughly until the water runs clear. Soak it in warm water for about 30 minutes, then partially boil it in water with 1 tsp of salt until it's about halfway cooked. Drain and let it cool.
💡 Tip: Partially cooking the rice ensures it will finish cooking perfectly inside the grape leaves without becoming mushy. - 2
Prepare the grape leaves: Rinse the jarred grape leaves under hot water in a colander to remove excess brine. Strain them and remove any tough, extended stalks. Pat them dry.
💡 Tip: If the leaves are small, you can use two leaves slightly overlapped for each dolma. - 3
Make the filling: Finely dice the onion. In a bowl, combine the minced lamb, cooled partially cooked rice, diced onion, crushed cumin, crushed coriander, black pepper, salt, tomato paste, dried mint, and vegetable oil. Mix well until all ingredients are evenly distributed.
💡 Tip: Ensure the filling is well-seasoned, as the grape leaves will impart a subtle flavor. - 4
Assemble the dolma: Lay a grape leaf flat on a clean surface with the veined side facing up. Place about 3/4 tablespoon of the filling at the bottom of the leaf (near the stem end). Fold in the sides of the leaf, then roll it up tightly towards the tip.
💡 Tip: Rolling tightly prevents the dolma from unraveling during cooking. - 5
Arrange in the pot: Place the rolled dolma in a heavy-bottomed pot or Dutch oven in layers. You can optionally place some thinly sliced onion at the bottom of the pot before adding the dolma.
💡 Tip: Arranging them snugly helps them maintain their shape. - 6
Cook the dolma: Pour 2 cups of water over the dolma. Add a pinch of salt to the water. Cover the pot with a lid, and if desired, place an inverted heatproof plate on top of the dolma to keep them submerged and prevent them from opening. Simmer over medium-low heat for about 40-50 minutes, or until the grape leaves are tender and the filling is cooked through.
💡 Tip: Cooking over low heat ensures the dolma cook gently without falling apart. - 7
Serve: Carefully remove the dolma from the pot. Serve hot, sprinkled with fresh herbs and a dollop of sour cream or yogurt on the side.
💡 Tip: Tok Dolma pairs well with traditional Uzbek flatbreads like naan or lavash.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of lamb and beef for the filling.
- ✓If fresh grape leaves are available, blanch them in boiling water for a minute before using.
- ✓Some variations include adding finely chopped greens like dill or parsley to the filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the meat and use a filling of rice, finely chopped vegetables (like zucchini or bell peppers), herbs, and spices.
- Some recipes suggest adding a tablespoon of finely chopped garlic to the filling for extra flavor.