Pilaff with stuffed grape leaves

4.0/5 rating 1 vote
  • Ready in: 1:20
  • Serves: For lunch, For dinner, For holidays
  • Complexity: medium
Pilaff with stuffed grape leaves


  • 1 kg of rice
  • 500 g of mutton or beef
  • 800 g of carrots
  • 3 onions
  • 350 g of vegetable oil
  • 85-90 young grape leaves
  • Salt and spices to taste


Divide meat into two parts - the base and the filling. Put the other of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare pilaff as per Kovurma Palov recipe above. Add dolmas to the pilaff after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.

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Tashkent, Uzbekistan
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