Stuffed Grape Leaves - Persian Dolmeh Recipe

Name: Stuffed Grape Leaves - Persian Dolmeh Recipe
Ingredients: 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); 1 (16-ounce) jar brined grape leaves (approx. 50-60 leaves), or 1 pound fresh grape leaves; Water for soaking/blanching; A few torn or imperfect grape leaves (from your jar/bunch); 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; Caramelized onions; Additional barberries; Fresh herb sprigs (parsley, mint)

culinarycreationss.com

Master authentic Persian stuffed grape leaves with our easy Dolmeh recipe! Learn shopping tips, rolling secrets, and get a delicious taste of Iranian food.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarycreationss.com.

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Ingredients

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)
1 (16-ounce) jar brined grape leaves (approx. 50-60 leaves), or 1 pound fresh grape leaves
Water for soaking/blanching
A few torn or imperfect grape leaves (from your jar/bunch)
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
Caramelized onions
Additional barberries
Fresh herb sprigs (parsley, mint)