Uzbek-Inspired Dolma with Savory Lamb and Rice Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grape leaves stuffed with a fragrant mixture of ground lamb, rice, and spices, gently simmered until tender and flavorful. 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.

Prep: 30 min Cook: 60 min Serves 6 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 lb ground lamb, 3/4 cup rinsed long grain rice, 1 finely chopped medium onion, 3 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp ground coriander, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until well combined.
  2. Step 2: Lay out one of the 30 rinsed grape leaves with the stem end facing you. Place about 1 tablespoon of the lamb and rice filling near the stem end. Fold the sides over the filling and roll tightly toward the tip to form a small cylinder. Repeat with remaining leaves and filling.
  3. Step 3: In a large pot, drizzle 3 tbsp olive oil and layer some leftover grape leaves on the bottom to prevent sticking. Arrange the stuffed dolmas seam side down in tight rows. Pour 2 cups of water or broth over the dolmas, add 2 tbsp lemon juice for brightness.
  4. Step 4: Place a heat-proof plate on top of the dolmas to keep them submerged. Cover pot and simmer gently over low heat for 50-60 minutes until rice is tender and filling is cooked through. Let cool slightly before serving warm or at room temperature.

Frequently asked questions

How long does Uzbek-Inspired Dolma with Savory Lamb and Rice Filling take to make?

Total time is about 90 minutes (30 min prep + 60 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 Uzbek-Inspired Dolma with Savory 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 Uzbek-Inspired Dolma with Savory 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 Uzbek-Inspired Dolma with Savory 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 Uzbek-Inspired Dolma with Savory 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.

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