Harvesting Organic Vegetables and Cooking Traditional Azerbaijani Dish of Dolma!

Rinse grape leaves in cold water and soak in hot water for 30 minutes to soften.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add ground lamb to the skillet and cook until browned, about 7-10 minutes.

Stir in rice, chopped parsley, dill, mint, salt, black pepper, and cinnamon; cook for 2-3 minutes.

Add chopped tomato and pine nuts; mix well and remove from heat.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of filling at the base.

Fold in the sides and roll tightly to form a cylinder; repeat with remaining leaves and filling.

Place dolmas seam side down in a pot; add water and lemon juice to cover them halfway.

Drizzle with olive oil and place a plate on top to keep them submerged.

Bring to a boil, then reduce heat and simmer for 30-40 minutes until rice is tender.

Let cool slightly before serving; serve with yogurt on the side.

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