Dolmas are a popular Persian food, and translate to “stuffed vegetables.” This Mediterranean dish is often made from grape leaves or peppers stuffed with spiced rice or meat, or a combination of the two. Also known in Greek cuisine as dolmades, dolmas have a rich history that testifies to its endurance as a sought-after dish. 

The Origins of the Dolma

Where Did It Begin?

It’s believed that ancient Greeks and Persians developed the dolma, originally as a dish of vine leaves stuffed with fruits, nuts, meats, and rice. Historians have noted that conquerors from the Turkish conquest of Constantinople in 1453 became enamored of the region’s dolma recipe, so the stuffed pepper became a delicacy for the Ottomans. It was initially reserved for the Sultan and his party, but eventually became a favorite dish of commoners, too. 

How Are They Made?

While recipes have been passed down through the generations and vary based on the region, there are some constants about this unique Persian food.

The vegetables that will be filled must be hollowed out while the stuffing is prepared separately. In some cases, the stuffing is wrapped in grape or vine leaves. These are sometimes called sarma, or “wrapped items” in Turkish.

Once wrapped or filled, the dolmas are then slow-cooked to perfection. They can be served either hot or cold, and vegetarian or traditional style. In some areas, like Greece, they’re sometimes served with a lemony sauce to enrich the flavor. 

If you’re interested in finding dolmas in the Atlanta, GA, area, stop by Sufi Kitchen between Buckhead and Midtown. This Persian restaurant offers a variety of Mediterranean dishes in a fine dining setting. Try ordering the dolmeh, which is their grape leaves stuffed with ground beef, rice, chives, raisins, tarragon, parsley, and cilantro. Call (404) 888-9699 to make a reservation today, or visit their website to view their menu full of Persian foods.