Spiced Uzbek Dolmas with Lamb and Rice Filling
Grape leaves stuffed with a fragrant mixture of ground lamb, rice, and warm spices, slow-cooked to tender perfection. This middle eastern-inspired lamb ready in about 90 minutes pairs leaves grape leaves, rinsed and drained, ground lamb, long grain rice, rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 30 leaves grape leaves, rinsed and drained
- 1 lb ground lamb
- 1 cup long grain rice, rinsed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 2 tbsp tomato paste
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 cups water
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium heat, heat 3 tbsp olive oil and sauté 1 finely chopped medium onion and 2 minced garlic cloves for 5 minutes until softened and fragrant.
- Step 2: Add 1 lb ground lamb to the skillet, cooking for 6-7 minutes until browned and no longer pink.
- Step 3: Stir in 1 cup rinsed long grain rice, 2 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp cinnamon, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
- Step 4: Remove from heat and fold in 2 tbsp chopped fresh dill and 2 tbsp lemon juice. Allow filling to cool slightly.
- Step 5: Lay out one grape leaf at a time (30 leaves), place about 1 tablespoon of filling near the stem end, fold sides over filling, and roll tightly into a small cylinder.
- Step 6: Arrange dolmas seam side down in a large pot in a single layer. Pour 2 cups water over them, cover pot with a plate to keep dolmas submerged, then cover with lid.
- Step 7: Simmer gently over low heat for 45 minutes until rice is tender and dolmas are cooked through. Let cool slightly before serving.
Frequently asked questions
How long does Spiced Uzbek Dolmas with Lamb and Rice Filling take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Uzbek Dolmas with Lamb and Rice Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Spiced Uzbek Dolmas with Lamb and Rice Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Uzbek Dolmas with Lamb and Rice Filling for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Uzbek Dolmas with Lamb and Rice Filling?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
