Dolma

Name: Dolma
Total time: 120 min
Yield: 6 log
Cuisine: Armenian
Ingredients: Angoor ki pattiyan 30-40 (1 jar, namkeen paani wali) ya taza pattiyan; ubli hui; Qeema kiya hua bakra ya gaay ka gosht 500g (ya dono ka mix); Lambe dane wala chawal 1 cup; dhula hua; Piyaz 1 bari; bareek kati hui; Taza ajmod 1/2 cup; bareek kata hua; Taza podina 1/4 cup; bareek kata hua; Lehsan 3-4 jawey; koota hua; Pisa hua allspice 1 tsp; Pisi hui darchini 1/2 tsp; Pisi hui kali mirch 1/4 tsp; Pisa hua zeera 1/4 tsp; Tamatar sauce ya tamatar paste 1/2 cup; Lemon 1; patle tukdon mein kata hua; Zaitoon ka tail 2-3 tbsp; Namak 1 tsp; ya zaiqe ke mutabiq; Chicken ya sabzi ka shorba 3 cups

120 minute · 6 log · Duniya Ke Khane · Armenia

Shaya hua 4 November 2026

Chamak-daar Armenian dolma ki plate, lemon ki qashon aur tazi jadi-bootiyon ke sath gol dairay mein saji bhari hui angoor ki pattiyan

Dolma — Armenian mein ise tolma kaha jata hai — Armenia ki classic bhari hui angoor ki pattiyon ka khana hai: masale-daar qeema, lambe dane wala chawal, piyaz, ajmod, podina aur lehsan ki bharai ko naram bail ki pattiyon mein lapeta jata hai, masalon mein allspice, darchini aur zeera dala jata hai, phir lemon ki qashon ke sath bartan mein kas kar jamakar shorbe mein halki aanch par tab tak pakaya jata hai jab tak chawal pak na jaye aur pattiyan naram na ho jayein. Yeh Armenia mein family gatherings, shadiyon aur celebrations ka khana hai, bari miqdar mein banaya jata hai aur dahi ya kheera-tamatar salad ke sath garam serve kiya jata hai. Roll banana thodi practice mangta hai, lekin tareeqa simple hai: dhoyein, milayein, roll karein, kas kar jamayein, aur halki aanch ko baaki kaam karne dein.

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Ajza

Angoor ki pattiyan 30-40 (1 jar, namkeen paani wali) ya taza pattiyan
ubli hui
Qeema kiya hua bakra ya gaay ka gosht 500g (ya dono ka mix)
Lambe dane wala chawal 1 cup
dhula hua
Piyaz 1 bari
bareek kati hui
Taza ajmod 1/2 cup
bareek kata hua
Taza podina 1/4 cup
bareek kata hua
Lehsan 3-4 jawey
koota hua
Pisa hua allspice 1 tsp
Pisi hui darchini 1/2 tsp
Pisi hui kali mirch 1/4 tsp
Pisa hua zeera 1/4 tsp
Tamatar sauce ya tamatar paste 1/2 cup
Lemon 1
patle tukdon mein kata hua
Zaitoon ka tail 2-3 tbsp
Namak 1 tsp
ya zaiqe ke mutabiq
Chicken ya sabzi ka shorba 3 cups

Nutrition (approx. per serving)

427 calories · Protein 23.1 g · Fat 20.3 g · Saturated fat 6 g · Carbs 40.3 g · Sugar 6.4 g · Fiber 8.1 g · Sodium 958 mg

Banane Ka Tareeqa

Jar wali angoor ki pattiyon ko thande paani mein achhi tarah dhoyein taake extra namkeen paani nikal jaye; agar taza pattiyan istemal kar rahe hain to unhein ubalte paani mein 1-2 minute ubaalein, phir baraf ke paani mein thanda karke sukha lein.
Ek bare katoray mein qeema, dhula hua chawal, kati hui piyaz, ajmod, podina, koota hua lehsan, allspice, darchini, kali mirch, zeera, 1 tbsp zaitoon ka tail aur 1/2 tsp namak milayein, aur haath se achhi tarah milayein jab tak sab barabar na mil jaye.
Angoor ki patti ko seedha rakhein, nasoon wala hissa upar, danthal kaatein, aur patti ke neeche ke paas beech mein 1-2 tbsp bharai rakhein.
Neeche ka kinara bharai par modein, kinare andar modein, aur kas kar ek saaf cylinder mein roll karein; tamam pattiyon aur bharai ke sath yehi dohrayein.
Ek bare bartan mein kuch tooti hui angoor ki pattiyan ya lemon ki qashein bichhayein, phir roll kiye hue dolma ko layers mein kas kar jamayein, layers ke beech lemon ki qashein rakhein.
Tamatar sauce ya paste ko bacha hua zaitoon ka tail, namak aur kali mirch ke sath milayein, aur dolma par daalein; upar se aur lemon ki qashein rakhein.
Itna shorba daalein ke dolma dhak jaye, upar ek heat-proof plate ya kuch angoor ki pattiyan rakhein taake woh dabi rahein, ubal laayein, phir dhak kar halki aanch par 1 se 1.5 ghante tak pakayein jab tak chawal pak na jaye aur pattiyan naram na ho jayein.
Aanch se utaarein, thodi dair rakhein, aur dahi ya kheera-tamatar salad ke sath garam serve karein.

Chef ki tip

Roll ko kas kar jamayein — agar unhein hilne ki jagah mili to pakte waqt woh khul jayenge. Upar rakhi plate optional nahi hai; yeh har roll ko kasa hua aur dooba hua rakhti hai taake chawal barabar pake.

Serve Karna

Garam serve karein, har shakhs ko 5-6 rolls, sath mein ek chamach saada dahi ya lehsan wali dahi, lemon ki qashein aur kheera-tamatar salad. Dolma family meals aur celebrations ke liye main course hai, lekin yeh chhoti chhoti dishes ki table ka hissa bhi ban sakta hai, room temperature par serve kiya jata hai.

Store Aur Dobara Garam Karna

Bacha hua dolma apne pakane wale liquid mein band dabbe mein fridge mein rakhein aur 3 se 4 din mein khayein. Thode shorbe ya paani ke sath dhake hue pan mein halke se garam karein jab tak garam na ho jaye. Dolma 3 mahine tak freeze bhi achhi tarah ho jata hai; raat bhar fridge mein pighlayein aur halke se garam karein.

Ajza Ke Notes

Jar wali angoor ki pattiyon ko bohat achhi tarah dhoyein. Namkeen paani wali pattiyan namkeen hoti hain, aur un par bacha hua namkeen paani namak daalne se pehle hi poore bartan ko bohat namkeen kar dega.
Lambe dane wala chawal istemal karein. Chhote dane wala chawal roll ke andar naram aur chipchipa ho jata hai aur phoolne par pattiyon ko phaar sakta hai.
Pattiyon mein zyada bharai na daalein. Chawal pakte waqt phoolta hai, aur bohat bhari hui roll bartan mein phat jayegi.
Aanch halki rakhein aur plate apni jagah par rakhein. Tez ubal roll ko dheela kar deta hai, jab ke halki, mustaqil aanch chawal ko barabar pakati hai aur pattiyon ko naram rakhti hai.

Variations

Baghair gosht wala (Lenten) dolma: gosht chhod dein aur extra piyaz, ajmod, podina aur mutthi bhar kate hue akhrot ya pake hue chane ke sath 2 cups chawal istemal karein; lemon ke sath room temperature par serve karein.
Band gobhi ke patte wala dolma: angoor ki pattiyon ki jagah ubli hui band gobhi ki pattiyan istemal karein, usi tarah roll karein — yeh Armenia ka aam sardiyon ka version hai jab bail ki pattiyan nahi miltin.
Sirf bakre ke gosht wala dolma: mix ki jagah 500g qeema kiya hua bakre ka gosht istemal karein, extra podina daalein, aur lehsan wali dahi (matzoon) aur lemon ke sath serve karein.

Aam Ghaltiyan

Dhoye baghair istemal karna. Namkeen paani se seedhi nikali hui jar wali pattiyan dolma ko bohat namkeen bana deti hain, aur dahi bhi ise theek nahi kar payegi.
Pattiyon mein zyada bharai daalna. Chawal pakte waqt phoolta hai, is liye zyada bhari hui roll phat jati hai aur bharai bartan mein phail jati hai.
Roll ko dheela jamana ya plate chhod dena. Hilne ki jagah wali rolls pakte waqt khul jati hain; unhein kas kar jamayein aur daba kar rakhein.
Simmer karne ke bajaye tez ubalna. Tez ubal rolls ko alag kar deta hai aur pattiyon ko sakht kar deta hai, jab ke andar ka chawal kachcha reh jata hai.

Aksar Puche Jane Wale Sawal

Kya main jar wali pattiyon ki jagah taza angoor ki pattiyan istemal kar sakta hoon?

Ji haan. Taza pattiyon ko ubalte paani mein 1-2 minute tak ubaalein jab tak woh naram aur lachak-daar na ho jayein, phir baraf ke paani mein thanda karke roll karne se pehle sukha lein. Hatheli ke size ki jawan, naram pattiyan chunein — purani, bari pattiyan lambe waqt tak pakane ke baad bhi sakht rehti hain.

Kya main dolma pehle se bana sakta hoon?

Ji haan, dolma agle din aur bhi mazedaar lagta hai, jab zaiqe jam jate hain. Ek din pehle banayein, apne pakane wale liquid mein thanda karein, band dabbe mein fridge mein rakhein aur 3 se 4 din mein khayein. Thode shorbe ke sath halke se garam karein.

Pakate waqt mera dolma kyun khul gaya?

Rolls shayad bohat dheele jamaye gaye thay, bohat dheele roll kiye gaye thay, ya baghair plate ke pakaye gaye thay. Har patti ko kas kar roll karein, rolls ko baghair khaali jagah ke layers mein kas kar jamayein, upar heat-proof plate se dabayein, aur aanch halki rakhein.

Kya main dolma freeze kar sakta hoon?

Ji haan. Pake hue dolma ko poori tarah thanda karein, thode pakane wale liquid ke sath band dabbe mein rakhein, aur 3 mahine tak freeze karein. Raat bhar fridge mein pighlayein aur thode shorbe ya paani ke sath dhake hue pan mein halke se garam karein.

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