Baku 
Gyanja 
Badimjan Dolmasi (Stuffed Eggplant)
When someone mentions the word "dolma", stuffed grape leaves usually come to mind. But there are many other vegetables that Azerbaijanis stuff including eggplant, tomatoes, peppers, cabbage and quince. On rare occasions, you'll even find stuffed potatoes, onions and cucumbers.
Eggplant dolma is probably the most favorite, especially in the summer, when it is widely available. You'll find dolmas served at nearly every special occasion, often in a colorful trio combination: red tomatoes, green bell peppers and purple eggplant.
What's in the stuffing? Rice and herbs such as coriander, mint and dill are the fundamental ingredients. Often onions and minced meat-lamb, veal or beef-are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper are often part of the mixture.
Bibar Dolmasi (Stuffed Pepper)
As with eggplant, green bell peppers may be stuffed to form another type of "dolma". Bell pepper dolma is often served with other types of stuffed vegetables, including eggplant and tomatoes. The peppers are stuffed with the same ingredients as the eggplant: rice and herbs such as coriander, mint and dill. Often onions and minced meat - lamb, veal or beef - are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper may also be added.
Kyalyam-Dolmasy (cabbage dolma)
Mutton -163 g; rice - 20 g; peas - 10 g; onions - 15 g; cabbage - 220 g; chestnuts - 50 g; coriander - 15 g; tomatoes - 50 g; grape vinegar - 10 g or citric acid - 2 g; sugar 5 g.
Mince mutton flesh with onions, add rice, peeled and finely cut chestnuts steeped in cold water, shelled peas, tomatoes, greens, pepper and salt and mix thoroughly. Parboil cabbage and separate the leaves. Put the filling on the leaves and wrap so as to obtain square pieces, three for one helping. Put into a saucepan, pour meat stock in and boil until cooked.
Add sauce made from sugar and grape vinegar 20 minutes before the dish is ready. When serving, pour the sauce in which the dolma is cooked over it and sprinkle with cinnamon.
Yarpag Dolmasy (wine leaves dolma)
Mutton - 108 g; rice - 30 g; onions - 20 g; coriander leaves, dills and mint leaves - 15 g; grape leaves - 40 g; matsoni - 20 g; butter oil - 10 g; salt, pepper and cinnamon to taste.
Put mutton flesh and onions through the mincer. Add rice, chopped greens (coriander, dills and mint), salt, pepper and, optionally, shelled peas steeped in cold water. Parboil fresh grape leaves. Mix the filling thoroughly and wrap in leaves, 25 g of filling to each piece. Put the dolma into a thick-bottomed saucepan, half-drown in water and stew for one hour until cooked. Matsoni is served separately.
