Üç Bacı Dolması is a traditional Azerbaijani dish made with three different vegetables, typically eggplant, tomatoes, and bell peppers, stuffed with a flavorful mixture of minced meat, rice, onions, and herbs. The name translates to “three sisters,” referring to the three vegetables cooked together in one pot. The vegetables become tender as they simmer, allowing their flavors to blend with the savory filling. The result is a hearty, comforting dish that is a wonderful introduction to Azerbaijani home cooking.
The first time I tried Üç Bacı Dolması was in Baku, when my friend’s mom made it for me. I immediately fell in love with the combination of tender vegetables and the flavorful meat filling. It was one of those meals that made me appreciate the care and tradition behind homemade Azerbaijani food, and it remains one of my favorite dishes from my time in Azerbaijan.
Dolma is an important part of Azerbaijani cuisine, with many varieties made using grape leaves, cabbage, peppers, and other vegetables. Üç Bacı Dolması is especially popular for family meals and gatherings, when the vegetables are prepared together and served as a generous, satisfying main course. It is often accompanied by yogurt or a garlic yogurt sauce, which adds a refreshing contrast to the rich filling.
Although it may look impressive, Üç Bacı Dolması is surprisingly straightforward to prepare. The vegetables are hollowed out, filled with the meat and rice mixture, and gently simmered until everything is cooked through. This slow cooking allows the filling to absorb the flavors of the vegetables while keeping the dish moist and tender.
This recipe is a great way to explore Azerbaijani cuisine using simple ingredients and a traditional cooking method. Whether served for a family dinner or shared with friends, Üç Bacı Dolması is a delicious and comforting meal that brings a taste of Baku into your own kitchen.
Üç Bacı Dolması (Azerbaijani Three Sister Dolma)
Ingredients
Method
- Wash the eggplants, peppers and tomatoes.
- Trim the stems off the eggplants. Make a lengthwise slit down each one, being careful not to cut all the way through, as you’ll need enough room for the filling. Lightly salt the inside and leave for about 30 minutes. Rinse off the salt and pat dry with paper towels.
- Heat some oil in a large frying pan and fry the eggplants, turning them as needed, until the skin is purple and blistered and the eggplants have softened slightly. Remove from the pan and set aside to cool.
- Cut the tops off the peppers, keeping them to use as lids. Remove the seeds and any white ribs from inside. Set aside.
- Cut the tops off the tomatoes and keep them to use as lids. Scoop out the flesh with a spoon and set it aside.
- Season the inside of the peppers and tomatoes with salt, pepper and turmeric.
- Finely chop the onions and purple basil. Heat a little oil in a frying pan over medium heat. Add the onions and cook until softened and translucent.
- Add the ground meat, breaking it up with a wooden spoon as it cooks. Season with salt, pepper and turmeric, and cook until the meat is no longer pink. Add the chopped purple basil and mix everything together well.
- Carefully stuff the eggplants, peppers and tomatoes with the meat mixture. Don’t pack the filling too tightly. Put the reserved tops back on the peppers and tomatoes.
- Melt a generous spoonful of ghee in a wide, shallow saucepan or deep frying pan over medium heat. Once the ghee is melted and hot, arrange the stuffed vegetables in the pan. Stand the peppers and tomatoes upright and place the eggplants on their sides, with the filling facing up.
- Add the reserved tomato flesh to the pan, along with about ½ cup (120 ml) of water. Cover with a lid.
- Simmer over low heat for approximately 45 minutes, or until the vegetables are tender and the meat is fully cooked. Keep an eye on the pan and add a little more water if needed to prevent the vegetables from sticking.
- Serve hot, with garlic yogurt on the side. Enjoy!