Uzbek-Style Dolma with Spiced Ground Beef and Rice

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

Grape leaves stuffed with a fragrant mixture of ground beef, rice, and warm spices, simmered gently for tender, aromatic dolmas. This middle eastern-inspired beef ready in about 80 minutes pairs leaves grape leaves, rinsed and drained, ground beef, 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: 50 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 bowl, mix 1 lb ground beef, 3/4 cup rinsed rice, 1 finely chopped onion, 2 minced garlic cloves, 2 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Lay one of the 30 grape leaves flat with the vein side up. Place about 1.5 tbsp of the filling near the stem end, fold sides over and roll tightly into a small parcel. Repeat with remaining leaves and filling.
  3. Step 3: Line the bottom of a large pot with a few leftover grape leaves. Arrange the dolmas seam side down in layers, packing them snugly.
  4. Step 4: Pour 1 cup water, 2 tbsp lemon juice, and 3 tbsp olive oil over the dolmas. Place a heatproof plate on top to keep them submerged.
  5. Step 5: Cover and simmer on low heat for 45 minutes until the rice is tender and flavors meld. Let rest for 10 minutes before serving.

Frequently asked questions

How long does Uzbek-Style Dolma with Spiced Ground Beef and Rice take to make?

Total time is about 80 minutes (30 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 Uzbek-Style Dolma with Spiced Ground Beef and Rice?

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 beef from drying out.

Can I substitute ingredients in Uzbek-Style Dolma with Spiced Ground Beef and Rice?

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-Style Dolma with Spiced Ground Beef and Rice 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-Style Dolma with Spiced Ground Beef and Rice?

Middle Eastern beef 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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