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Dolmeh-ye Sib
Persian Stuffed Apples
A delightful and aromatic Persian specialty, Dolmeh-ye Sib features tender apples stuffed with a savory mixture of ground lamb, rice, and split peas, simmered in a sweet and tangy pomegranate sauce. This dish is particularly cherished during the autumn season when apples are at their freshest.
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- 6 Large, firm apples (like Honeycrisp, Fuji, or Gala)(Choose apples that are firm enough to hold their shape during cooking.)
- 300 g Ground lamb(You can substitute with ground beef or a mix of lamb and beef.)
- 100 g Short-grain rice(Such as Arborio or sushi rice. Rinse well before use.)
- 50 g Yellow split peas(Soaked overnight or for at least 4 hours, then drained and rinsed.)
- 3 tbsp Pomegranate molasses(Adjust to taste for desired sweetness and tartness.)
- 1 medium Onion(Finely chopped.)
- 1 tsp Turmeric powder
- 0.5 tsp Cinnamon powder
- to taste Salt
- to taste Black pepper
- approx. 500 ml Water or vegetable broth(Enough to partially cover the apples in the pot.)
- 2 tbsp Vegetable oil or butter(For sautéing.)
ðšâð³ äœãæ¹
- 1
Prepare the apples: Using a sharp knife and a spoon or melon baller, carefully core the apples from the top, leaving about 1 cm (1/2 inch) of the bottom intact to create a cavity. Be careful not to pierce through the bottom. You can also peel the top third of the apples if desired, or leave the skin on for added texture and color. Set aside.
â±ïž 15 minutes - 2
Prepare the filling: Heat 2 tbsp of oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the turmeric, cinnamon, salt, and pepper. Cook for another minute until fragrant.
â±ïž 10 minutes - 3
Combine filling ingredients: In a bowl, combine the browned lamb mixture with the rinsed short-grain rice and the drained, soaked yellow split peas. Mix thoroughly. Taste and adjust seasoning if needed.
â±ïž 5 minutes - 4
Stuff the apples: Carefully spoon the filling mixture into the cored apples, packing it gently but not too tightly, as the rice and split peas will expand during cooking. Leave a small space at the top. You can use any leftover filling to roll into small meatballs and place around the apples in the pot.
â±ïž 15 minutes - 5
Arrange and simmer: Place the stuffed apples upright in a heavy-bottomed pot. Pour the pomegranate molasses and about 500 ml (2 cups) of water or vegetable broth around the apples. The liquid should come about halfway up the sides of the apples. Bring the liquid to a gentle simmer over medium heat.
â±ïž 5 minutes - 6
Cook until tender: Reduce the heat to low, cover the pot tightly, and let the dolmeh simmer gently for 1 hour to 1 hour 30 minutes, or until the apples are tender when pierced with a fork and the rice and split peas are fully cooked. Check the liquid level occasionally and add more water or broth if it gets too low. The sauce should thicken slightly.
â±ïž 1 hour 30 minutes - 7
Serve: Carefully remove the stuffed apples from the pot. Serve hot, drizzled with some of the thickened sweet-sour sauce from the pot.
â±ïž 5 minutes
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- âFor best results, use firm, slightly tart apples that hold their shape well during cooking.
- âThe sweet-sour sauce can be adjusted to your preference by adding more pomegranate molasses for tartness or a touch of sugar for sweetness.
- âThis dish is a unique and flavorful take on dolmeh, offering a delightful balance of savory, sweet, and tart notes.
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- Substitute apples with firm quinces for a different autumnal flavor profile.
- Add a pinch of sumac to the filling for extra tanginess.
- For a richer sauce, use a combination of pomegranate molasses and tamarind paste.