Armenian Dolma

Name: Armenian Dolma
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Armenia
Ingredients: 40 grape leaves; 1 lb ground lamb or beef; 1 cup rice; 1 onion, finely chopped; 2 tbsp fresh dill and mint, chopped; 1 tsp paprika; 2 cups yogurt, for serving; 2 cloves garlic, minced; Salt and pepper, to taste

6 servings40 min prep60 min cookMedium Armenia

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The Story Behind It

The Tale of Armenian Dolma

Story updated September 17, 2026

Armenian dolma, grape leaves or vegetables stuffed with meat and rice, is part of the broader Caucasus and Ottoman-era dolma tradition; Armenians point to a particularly ancient connection given the country's long history of grape cultivation. As with Turkish and other regional versions, its precise origin is contested among neighboring cultures.

Ingredients

Scale:· 6 servings

40 grape leaves
1 lb ground lamb or beef
1 cup rice
1 onion, finely chopped
2 tbsp fresh dill and mint, chopped
1 tsp paprika
2 cups yogurt, for serving
2 cloves garlic, minced
Salt and pepper, to taste

Instructions

1Blanch fresh grape leaves briefly in boiling water, or rinse jarred leaves.
2Mix ground meat, rice, onion, dill, mint, paprika, salt, and pepper for the filling.
3Place a spoonful of filling on each leaf and roll tightly into small cylinders.
4Arrange the rolls snugly in a pot, add water to just cover, and weigh down with a plate.
5Cover and simmer on low heat for 50-60 minutes until the rice and meat are cooked through.
6Whisk yogurt with garlic and salt, and serve alongside the warm dolma.

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