Stuffed Grape Leaves - Persian Dolmeh Recipe | CulinaryCreationss

Ingredients

• For the Filling:
• 1 cup parboiled basmati rice (or other long-grain rice), rinsed
• ½ cup yellow split peas (chana dal), rinsed
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef or lamb (80/20 fat content is ideal)
• ½ cup fresh parsley, finely chopped
• ½ cup fresh dill, finely chopped
• ¼ cup fresh mint, finely chopped
• 2 tablespoons fresh tarragon, finely chopped
• 2 green onions (scallions), white and green parts, thinly sliced
• 1 teaspoon turmeric powder
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• ¼ cup barberries, rinsed and drained (optional, but traditional)
• For Rolling:
• 1 (16-ounce) jar brined grape leaves (approx. 50-60 leaves), or 1 pound fresh grape leaves
• Water for soaking/blanching
• For the Pot:
• A few torn or imperfect grape leaves (from your jar/bunch)
• For the Cooking Liquid:
• 3 cups hot water or vegetable/beef broth
• ¼ cup fresh lemon juice or white vinegar
• ¼ cup granulated sugar
• Pinch of saffron threads, bloomed in 2 tablespoons hot water
• Optional Garnish:
• Caramelized onions
• Additional barberries
• Fresh herb sprigs (parsley, mint)