Uzbek-Style Dolma with Spiced Lamb and Rice Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Grape leaves stuffed with a fragrant mixture of ground lamb, rice, and warm spices, slow-cooked in a tangy tomato broth. This Mediterranean-inspired lamb recipe, ready in about 90 minutes, pairs 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: 40 min Cook: 50 min Serves 6 Mediterranean cuisine 280 cal/serving

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Ingredients

30 grape leaves, rinsed and drained
1 pound ground lamb
1 cup long grain rice, rinsed
1 medium onion, finely chopped
3 garlic cloves, minced
3 tbsp tomato paste
2 cups water
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
3 tbsp olive oil
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 tbsp lemon juice

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Equipment for this recipe

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Instructions

Step 1: In a large bowl, combine 1 pound ground lamb, 1 cup rinsed long grain rice, 1 finely chopped medium onion, 3 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp black pepper, 1 tsp salt, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh parsley. Mix well to incorporate all ingredients.
Step 2: Lay 30 rinsed grape leaves flat, vein side up. Place about 1 tablespoon of the lamb and rice filling near the base of each leaf. Fold in the sides and roll tightly into small cylinders.
Step 3: In a large pot, heat 3 tbsp olive oil over medium heat. Add 3 tbsp tomato paste and 2 cups water, stirring to create a simmering tomato broth.
Step 4: Arrange the stuffed grape leaves seam side down in the pot in tight layers. Pour 2 tbsp lemon juice over the dolmas.
Step 5: Cover with a heatproof plate to keep dolmas submerged, then cover pot with lid and simmer gently for 45-50 minutes, until rice is tender and lamb is cooked through.
Step 6: Remove from heat and let cool slightly before serving warm with extra lemon wedges.

Frequently asked questions

How long does Uzbek-Style Dolma with Spiced 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 Uzbek-Style Dolma with Spiced 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-Style Dolma with Spiced 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-Style Dolma with Spiced 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-Style Dolma with Spiced Lamb and Rice Filling?

Mediterranean 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.