Kelem dolmasi (stuffed cabbage rolls)
Cabbage rolls filled with lamb, rice, chickpeas, and herbs, steamed over cabbage leaves and finished with a light tomato sauce.
This Azerbaijani version combines lamb, short-grain rice, chickpeas, and fresh herbs. Allow about 45 minutes for preparation and 55 minutes for cooking; drain the chickpeas after soaking overnight. Active time and four servings are practical estimates.
Ingredient allergens
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Method
- 01
Prepare the rice and filling
Boil the short-grain rice in water for 8 minutes, then drain. Finely chop the onion, fresh cilantro, fresh dill, and lamb fat. Mix them with the minced lamb, cooked chickpeas, ground turmeric, and ground cinnamon; fold in the drained rice.
Ready to continue when: The rice is partly cooked and the filling ingredients are evenly combined.
15 min - 02
Blanch and prepare the cabbage leaves
Remove the loose outer cabbage leaves and set them aside. Submerge the whole cabbage in boiling water for 3 or 4 minutes. Carefully lift it out and peel away the leaves that have softened; if the inner leaves are still stiff, return the cabbage to the water and repeat. Trim the tough ribs from the larger leaves and cut them down if needed to make them easier to handle.
Ready to continue when: The leaves come away whole and bend without cracking.
10 min - 03
Fill and roll
Place a portion of filling in the center of each leaf. Fold the sides over the filling and roll firmly into closed parcels. Line the bottom of a pot with the reserved outer leaves and cabbage stalks; arrange the rolls snugly on top.
Ready to continue when: The rolls are closed and fit in a snug single layer over the cabbage.
15 min - 04
Cook the rolls
Add water to the pot until it reaches roughly the top of the cabbage bed, without covering the rolls. Place a heatproof plate on top to hold them in place. Bring the water to a boil, then lower the heat and simmer gently for 25 minutes.
Ready to continue when: The liquid simmers gently and the rolls hold their shape; the lamb filling is cooked through.
25 min - 05
Add the sauce and finish
Mix the tomato paste with the measured water and heat it in a small saucepan for a few minutes. Pour the sauce over the rolls and cook for 5 more minutes. Serve hot.
Ready to continue when: The sauce is hot and coats the rolls; serve the rolls hot.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Recipes from Azerbaijan ~ Travel by Stove travelbystove.blogspot.com/2012/01/recipes-from-azerbaijani.html
- AzeriFood | www.azerifood.com/
- Azerbaijani cuisine - Wikipedia en.wikipedia.org/wiki/Azerbaijani_cuisine
- Azerbaijan: the seven dishes that define a nation | National Geographic www.nationalgeographic.com/travel/article/paid-content-azerbaijan-dishes-food
- International Cooking: Food from Azerbaijan - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-azerbaijan/
- Cultural Memory of Azerbaijani Cuisine: Documentation of Forgotten Flavors | OpenAlex openalex.org/W7166553947
- Azerbaijani Dishes - Flavors of Baku flavorsofbaku.com/
- La cocina acerí (azerbaiyana), las recetas publicadas. www.cocinayaficiones.com/la-cocina-aceri-azerbaiyana-las-recetas-publicadas/
- Los 10 Mejores Platos Azerbaiyanos que Debe Probar www.advantour.com/es/azerbaiyan/platos.htm
- Erishte azerbaiyano receta fácil - Recetas fáciles ✔️ www.recetasfaciles.com.es/receta-facil/erishte-azerbaiyano/
- Gastronomía de Azerbaiyán - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Azerbaiy%C3%A1n
State: Published after documentary validation; no “Tested” label is shown.