Persian Dolmeh

Takes 60 minutes | Serves 8 |

Ingredients

454 g grape leaves
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
225 g ground beef
2.5 dl basmati rice, par-cooked
1 dl chana dal (yellow split chickpeas), cooked
0.5 tsp salt
0.25 tsp black pepper
0.5 dl fresh tarragon, chopped
0.5 dl parsley, chopped
0.5 dl coriander, chopped
1 dl green onion, chopped
1 dl fresh dill, chopped
1 dl barberries
3.5 dl hot water
1 lemon lemon juice
1 tbsp granulated sugar

Steps

Making the Filling

• Heat olive oil in a pan over medium heat. Saute onion and garlic until golden brown.
• Add in the ground beef and brown it.
• Add cooked chana dal and par cooked rice to browned ground beef. Season with salt and pepper.
• Stir in chopped tarragon, parsley, cilantro, green onion, and dill and cook for a few minutes. Finally, add the barberries and cook for a few minutes, stirring occasionally.

Wrapping the Dolmeh

• Lay a grape leaf flat on your working surface, rough side up. Use another leaf for deeper edges to have a bigger surface.
• Spoon one tablespoon of the filling in the middle of the leaf. Fold the edges from the sides and overlap to cover the filling, wrapping the dolmeh into a square. Set aside, folded side down.

Layering in the Pot

• Pour one tablespoon vegetable oil into a pot and cover the bottom with grape leaves.
• Place the stuffed grape leaves tightly next to each other, overlap side down. Repeat until the pot is covered. Ensure the dolmeh are tightly set to prevent opening during cooking.

Cooking

• Place a heatproof plate or saucepan lid on top of the dolmeh and press lightly.
• Mix 1 ½ cup hot water with lemon juice and sugar. Pour into the pot from the edges, cover, and cook on medium heat until simmering.
• Lower the heat and let the dolmeh cook for about one hour, until the water is absorbed and grape leaves are cooked. Test one dolmeh for softness and rice doneness before serving.