Uzbek-Style Dolmas with Herb-Infused Yogurt Sauce

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

Grape leaves stuffed with spiced rice and ground meat, served with a cooling, fresh herb yogurt sauce. This middle eastern-inspired beef ready in about 100 minutes blends leaves grape leaves, jarred and rinsed, ground beef or lamb, long grain rice, rinsed into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 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 bowl, combine 1 lb ground beef or lamb, 3/4 cup rinsed long grain rice, 1 finely chopped onion, 2 minced garlic cloves, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 1 tsp ground black pepper, and 1.5 tsp salt. Mix thoroughly.
  2. Step 2: Lay out each of the 30 grape leaves smooth side down. Place about 1 tablespoon of the meat and rice filling near the stem end of each leaf. Fold in sides and roll tightly to enclose filling.
  3. Step 3: In a large pot, drizzle 3 tbsp olive oil and layer the bottom with leftover grape leaves to prevent sticking. Arrange the dolmas seam side down in tight layers.
  4. Step 4: Pour 1 cup water over the dolmas, cover the pot with a heatproof plate, and simmer gently over low heat for 50-60 minutes until rice and meat are fully cooked.
  5. Step 5: Meanwhile, whisk together 1 cup plain yogurt, 1 tbsp lemon juice, and 2 tbsp chopped mint leaves in a bowl for the herb-infused yogurt sauce.
  6. Step 6: Serve the dolmas warm or at room temperature with a generous spoonful of the yogurt sauce.

Frequently asked questions

How long does Uzbek-Style Dolmas with Herb-Infused Yogurt Sauce take to make?

Total time is about 100 minutes (40 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Uzbek-Style Dolmas with Herb-Infused Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Uzbek-Style Dolmas with Herb-Infused Yogurt Sauce?

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 Herb-Infused Yogurt Sauce 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 Herb-Infused Yogurt Sauce?

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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