Uch baci dolma ("three sisters") is a vibrant and incredibly flavourful dish made of green bell peppers, red tomatoes, and purple aubergines stuffed with a rich minced meat and rice filling. It is a colourful, festive dolma often served at celebrations, summer feasts, and family gatherings across Azerbaijan.
What is Uch Baci Dolma?
Uch baci dolma (which literally translates to "three sisters" in Azerbaijani) is the ultimate summer vegetable dolma. Instead of wrapping meat in leaves, local cooks take the freshest seasonal vegetables: bell peppers, ripe beef tomatoes, and small aubergines (eggplants). The vegetables are carefully hollowed out. The aubergines are usually slit down the middle and soaked in salted water to remove any bitterness, while the tomatoes and peppers have their tops sliced off to act as little "lids". All three are then stuffed with a juicy, raw mixture of minced lamb or beef, short-grain rice, chopped onions, fresh purple basil (reyhan), coriander, and mint. The vegetables are arranged tightly in a wide pan, topped with a little butter and the juice from the scooped-out tomatoes, and simmered until they are soft and the meat inside is fully cooked. The visual combination of green, red, and purple on one platter gives it a highly festive, "traffic light" look.
How do you eat Uch Baci Dolma?
Uch baci dolma is served warm, and the presentation is key: a proper portion usually includes one of each "sister" (one pepper, one tomato, one aubergine) on your plate. You eat it with a fork and knife, cutting through the soft vegetable skin right into the meaty filling. The vegetables become incredibly tender and their skins are entirely edible, having soaked up all the meat juices and butter. Just like with grape-leaf dolma, it is highly recommended to pair it with "sarimsaqli qatiq" (thick yogurt mixed with crushed garlic) and fresh tandir bread to mop up the rich, colourful sauce left on the plate.
Which vegetables are stuffed in Uch Baci Dolma?
The classic trio is strictly defined: green bell peppers (yaşıl bibər), red tomatoes (pomidor), and aubergines (badımcan). They are chosen because their natural flavours complement each other perfectly. As they simmer together in the same pot, the sweetness of the tomatoes, the slight bitterness of the aubergine, and the earthy aroma of the bell peppers blend into a unique, rich broth. The same meat-and-rice mixture is used for all three, but because the vegetable shells are different, each "sister" has its own distinct taste.
