The word 'dolma' comes from a word that means 'stuffed' - because the leaves are stuffed with the tasty filling. The vine leaves come from the grape plant, and they are picked fresh in summer or stored in salty water for use in winter. Cabbage and pepper dolmas are also popular.
Making dolma is a family activity. Grandparents and parents sit around the kitchen table with a big bowl of leaves and a bowl of filling. Each person picks up a leaf, places a spoonful of filling, folds the sides in, and rolls it up tight. The little parcels are stacked neatly in a pot. Children love being given the job of rolling.
In 2017, UNESCO put Azerbaijani dolma on its list of important world cultural traditions, alongside Indian yoga and French baguette-making. It is recognised as a brilliant example of a family meal that brings generations together.
Azerbaijan shares dolma with many neighbouring countries - Turkey, Greece, Armenia, Georgia, Iran and others all have their own versions. Each country fills the leaves a little differently. The kind of meal it is - shared, slow, careful, made by hand - is the same.