Afghan Dolma (Stuffed Grape Leaves and Vegetables with Rice)

About This Recipe

Afghan Dolma is a real, traditional Afghan dish, known as Stuffed Grape Leaves and Vegetables with Rice. A mixed platter of grape leaves and vegetables like bell peppers and tomatoes stuffed with a herbed rice and meat filling.\n\nDolma reflects the broader Persian and Central Asian tradition of stuffed vegetables, adapted in Afghan kitchens with a distinctly herbed rice and meat filling, often served as a celebratory or shared family dish.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Afghan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 8

• 30grape leaves(rinsed)
• 4bell peppers(tops cut and seeded)
• 4tomatoes(tops cut and hollowed)
• 300 gground beef or lamb
• 150 gshort-grain rice
• 1yellow onion(finely diced)
• 3 tbspchopped fresh cilantro
• 2 tbspchopped fresh mint
• 1 tspground coriander
• 1 tspfine sea salt
• 500 mlwater or stock
• 2 tbsptomato paste

Instructions

1. 1

   Make the filling

   Combine ground meat, rice, onion, cilantro, mint, coriander and salt, mixing thoroughly.

2. 2

   Stuff the grape leaves

   Place a spoonful of filling near the stem of each grape leaf, fold in the sides, and roll tightly.

3. 3

   Stuff the vegetables

   Fill the hollowed bell peppers and tomatoes generously with the same filling.

4. 4

   Arrange

   Layer the grape leaf rolls in the bottom of a large pot, then arrange the stuffed peppers and tomatoes on top.

5. 5

   Cook

   Mix water or stock with tomato paste and pour over everything to partially submerge. Cover with a plate to weigh down, then simmer covered for 45 minutes until the rice is cooked through.

6. 6

   Serve

   Serve warm, allowing a mix of grape leaves and stuffed vegetables on each plate.

Variations

• •

  A vegetarian version uses extra rice, herbs and perhaps lentils instead of meat.

• •

  Some households add raisins to the filling for a touch of sweetness.

• •

  Serve with a dollop of yogurt on the side for a cooling contrast.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions