Cabbage Dolmeh (Stuffed Cabbage With Split Peas and Rice) — Jewish Food Society

Ingredients

• ½ cup yellow split peas (not fast cooking)
• ½ cup basmati rice
• ¼ cup + 1 ½ tablespoon kosher salt, divided
• 1 large head savoy cabbage
• 3 tablespoons olive oil, divided
• 1 pound ground beef
• 1 medium onion, diced
• 1 ½ teaspoons turmeric
• 1 teaspoon ground black pepper
• ¾ teaspoon cinnamon
• ¼ teaspoon dried savory spice (optional)
• 2 ½ tablespoons tomato paste
• 1 cup cilantro leaves and tender stems, roughly chopped
• 1 cup flat leaf parsley leaves and tender stems, roughly chopped
• ½ cup dill sprigs and tender stems, roughly chopped
• ½ cup mint leaves and tender stems, roughly chopped
• ¼ cup tarragon leaves and tender stems, roughly chopped
• ¾ cup dried pitted prunes, ½ cup chopped, the rest kept whole
• Aloo bukhara (dried plums), optional
• 1 tablespoon olive oil
• 1 cup chicken broth
• ½ teaspoon brown sugar
• ½ teaspoon apple cider vinegar
• ¼ teaspoon saffron brewed in ¼ cup hot water