Name: Dolmeh (Stuffed Grape Leaves)
Prep time: 45 min
Cook time: 45 min
Yield: 6-8 servings
Cuisine: Persian
Ingredients: 30 to 40 grape leaves (plus extra torn leaves to line the bottom of the pot); 1 cup long-grain rice, rinsed; 1/2 cup yellow split peas (lapeh); 1 medium yellow onion, finely chopped; 1 lb (about 450g) ground beef or lamb; 1 cup fresh herbs, finely chopped (parsley, cilantro, chives/green onions, dill, and a pinch of tarragon and mint); 1/3 cup fresh lemon juice (or vinegar); 2 to 3 tablespoons sugar (for the sweet-and-sour glaze); 1 teaspoon turmeric; 3 tablespoons cooking oil; Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Cook the meat and onion: Chop up the onion and fry it in a pan with a little oil. Once the onion is golden in color, add the ground meat, turmeric, salt, and pepper. Add about half a cup of water, cover, and let the meat cook for at least 20 minutes until fully cooked through. Set aside to cool.

Parboil the split peas and rice: In a small pot of water, boil the yellow split peas for about 15 minutes until tender, then drain. In another pot of boiling salted water, parboil the rice for 5 to 7 minutes, then drain and set aside to cool.

Chop the herbs and mix the stuffing: Clean fresh herbs and chop them up slightly using a food processor or knife. (If using dry herbs like tarragon and dill, use less than fresh). In a large bowl, mix together the cooked meat, boiled split peas, parboiled rice, and chopped herbs. Season with salt and pepper to taste.

Prep the leaves: If using fresh grape leaves, boil them in water for a few minutes until soft and pliable. If using grape leaves from a jar bought at the store, make sure you wash them real well in cold water so there are no preservatives left on them (it will ruin the flavor if left on the leaves!).

Line the pot: Add 2 tablespoons of oil to the bottom of a heavy pot and line the bottom with a double layer of extra or torn grape leaves so the dolmehs don’t stick or burn.

Wrap the dolmehs: Lay a grape leaf flat on a cutting board, vein side up. Place a generous spoonful of the rice-meat mixture in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly into a neat cigar or parcel. Place each wrapped dolmeh snugly into the pot, seam-side down, leaving no empty spaces.

Add the sweet & sour sauce: Whisk together 1/3 cup lemon juice (or vinegar), 2 to 3 tablespoons sugar, and 1 cup of warm water until the sugar is dissolved. Pour the liquid all over the dolmehs in the pot.

Weigh down and cook: Place a heatproof ceramic plate upside down directly on top of the dolmehs to keep them from floating or unwrapping while boiling. Cover the pot with its lid, bring to a gentle boil, then lower heat to medium-low and simmer for 35 to 45 minutes until the leaves are tender and the sauce is absorbed. Serve warm or at room temperature 🙂.

Dolmeh (Stuffed Grape Leaves)

Ingredients

Step-by-Step Instructions

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