Uzbek-Style Dolmas with Aromatic Rice and Ground Lamb

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

Grape leaves stuffed with a fragrant mixture of ground lamb, rice, and spices, simmered gently to tender perfection. This middle eastern-inspired lamb ready in about 80 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: 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 mixing bowl, combine 1 pound ground lamb, 1 cup rinsed long-grain rice, 1 medium finely chopped onion, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until well combined.
  2. Step 2: Place one grape leaf, vein-side up, on a clean surface. Spoon about 1.5 tbsp of the lamb and rice mixture near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a neat parcel. Repeat with remaining leaves and filling.
  3. Step 3: In a large pot, drizzle 3 tbsp olive oil and layer some unused or torn grape leaves to prevent sticking. Arrange the dolmas seam-side down in tight rows.
  4. Step 4: Pour 2 cups water or broth and 3 tbsp lemon juice evenly over the dolmas. Place a heatproof plate on top to keep them submerged.
  5. Step 5: Bring to a gentle simmer over medium heat, cover, and cook for 45-50 minutes until rice is tender and lamb is cooked through. Remove from heat and let rest for 10 minutes before serving.

Frequently asked questions

How long does Uzbek-Style Dolmas with Aromatic Rice and Ground Lamb 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 Dolmas with Aromatic Rice and Ground Lamb?

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 Dolmas with Aromatic Rice and Ground Lamb?

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 Dolmas with Aromatic Rice and Ground Lamb 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 Dolmas with Aromatic Rice and Ground Lamb?

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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