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Persian Dolmeh
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves, drained and rinsed
- 1 cup of long-grain rice
- 1/2 cup of yellow split peas
- 1 large onion, finely chopped
- 1/2 cup of fresh dill, chopped
- 1/2 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground turmeric
- Salt and pepper to taste
- Juice of 2 lemons
- 2 cups of vegetable broth
Instructions
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rice and yellow split peas, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it cool.
- In a large bowl, combine the cooked rice and split peas, chopped onion, dill, parsley, mint, olive oil, cumin, coriander, cinnamon, turmeric, salt, and pepper. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Trim off the stem. Place a spoonful of the rice mixture in the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
- Repeat with the remaining grape leaves and filling mixture.
- Arrange the dolmeh in a large pot, seam side down, in a single layer. Pour the lemon juice over the dolmeh and place a heavy plate on top to keep them from unraveling during cooking.
- Add enough water to the pot to cover the dolmeh. Cover the pot and simmer over low heat for 45 minutes to 1 hour, or until the rice and split peas are fully cooked.
- Remove the dolmeh from the pot and let them cool before serving. Enjoy!
Persian Dolmeh, also known as Dolma, is a traditional Iranian dish with a history dating back to ancient times. This flavorful dish consists of grape leaves stuffed with a tantalizing mixture of rice, herbs, and sometimes meat. The origins of Dolmeh can be traced back to the Persian Empire, where it was considered a luxurious delicacy. Today, this dish is a staple in Iranian cuisine and is often served at special occasions and family gatherings. Some renowned chefs and restaurants in Iran, such as Azari Restaurant in Tehran, are known for their exceptional Dolmeh. The key to a perfect Dolmeh lies in the delicate balance of spices and the quality of the grape leaves. While the classic version uses rice and herbs, variations with meat or vegetarian fillings are also popular. Whether enjoyed in a bustling Iranian bazaar or at a family dinner table, Persian Dolmeh continues to captivate food enthusiasts with its rich history and exquisite flavors.
105 min
6 servings
320 calories
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