Uzbek-Style Dolmas with Lamb and Herb Rice Filling

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

Grape leaves stuffed with a savory mixture of ground lamb, rice, onions, and fresh herbs, slow-cooked until tender and aromatic. This middle eastern-inspired lamb ready in about 105 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 310 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: 45 min Cook: 60 min Serves 6 Middle Eastern cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mix 1 lb ground lamb with 1 cup rinsed long-grain rice, 1 finely diced large yellow onion, 1/4 cup chopped dill, 1/4 cup chopped parsley, 1 tsp ground coriander, 1 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Lay out 30 rinsed grape leaves on a clean surface. Place about 1 1/2 tbsp of the lamb and rice mixture near the base of each leaf. Fold in the sides and roll tightly to form neat cylinders.
  3. Step 3: Arrange the dolmas seam-side down in a heavy-bottomed pot, packing them snugly in layers.
  4. Step 4: Pour 2 cups water or broth over the dolmas, drizzle with 3 tbsp olive oil and 2 tbsp lemon juice.
  5. Step 5: Place a heatproof plate on top to keep dolmas submerged, cover the pot, and simmer gently over low heat for 1 hour until rice and lamb are cooked through and leaves are tender.
  6. Step 6: Remove from heat and let rest for 10 minutes before serving warm or at room temperature.

Frequently asked questions

How long does Uzbek-Style Dolmas with Lamb and Herb Rice Filling take to make?

Total time is about 105 minutes (45 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-Style Dolmas with Lamb and Herb 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 Dolmas with Lamb and Herb 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 Dolmas with Lamb and Herb 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 Dolmas with Lamb and Herb 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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