Tabriz-style stuffed grape leaves (known as Yapragh Dolmasi in Azerbaijani) is one of the oldest and most festive dishes of the region. This dish is entirely plant-based since it contains no meat, making it a great vegetarian option.
According to Saed News culinary reports, this recipe has been sourced from a YouTube video by Mahnaz Ranjbari and is now being shared with you.
This traditional dish, called Yapragh Dolmasi, has been a staple of Tabriz’s festive cuisine for generations. Unlike many other dolma (stuffed vegetable) recipes, this version is completely vegetarian. One unique ingredient used in its preparation is Torta—a golden layer skimmed off the top when clarifying butter, known as Sari Yagh in Azerbaijani.
The key ingredients include fresh grape leaves, rice, bulgur, aromatic herbs (dill, savory, chives, and green onions), split peas, onions, garlic, butter, torta, full-fat sweet yogurt, rose powder (Qizil Gül), spices, salt, turmeric, and black pepper.
Dolma, especially stuffed grape leaves, is a popular dish served on Chaharshanbe Suri (the Persian fire-jumping festival) and during Nowruz (Persian New Year) in many Azerbaijani cities. Some believe that eating dolma on New Year's Eve brings good fortune and helps wishes come true. Others see dolma as a symbol of togetherness, as all its ingredients are wrapped within a single grape leaf—making it a dish that represents unity and good luck.
Fresh herbs (dill, savory, and chives) – 500g (200g each of dill and chives, 100g of savory)
Grape leaves – 500g
Finely chopped onions – 4
Split peas – ½ cup
Rice – 1 cup
Bulgur wheat – 1 cup
Rose powder (Qizil Gül) – 2 teaspoons
Salt – 1 teaspoon
Black pepper – 1 teaspoon
Turmeric – 1 teaspoon
Torta (clarified butter foam) – 2-3 tablespoons
Green plums (optional, for a tangy flavor) – as desired
Butter (optional, for added richness)
For garnish: Fried onions and barberries
This flavorful, aromatic dish is a perfect way to celebrate Persian traditions and enjoy a taste of Tabriz’s rich culinary heritage. Enjoy!
