Dolmeh Barg (Stuffed Grape Leaves)

🧂 Ingredients

• 50 Grape leaves(Fresh or jarred. If jarred, rinse thoroughly and soak in warm water for 15 minutes to soften and remove brine.)
• 300 g Ground beef(Preferably 80/20 lean to fat ratio for flavor and moisture.)
• 200 g Short-grain rice(Such as Arborio or sushi rice. Rinse until water runs clear.)
• 100 g Yellow split peas(Soaked overnight or for at least 4 hours, then boiled until tender but not mushy. Drain well.)
• 1 cup Fresh herbs(Finely chopped. A mix of parsley, dill, mint, and chives is traditional.)
• 3 tbsp Pomegranate molasses(Adjust to taste. Adds a characteristic sweet and sour flavor.)
• 1 medium Onion(Finely grated or minced.)
• 1 tsp Turmeric
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 2 cups Water(Approximately, for braising. May need more.)
• 2 tbsp Olive oil(For sautéing the onion.)

👨‍🍳 Instructions

1. 1

   Prepare the Grape Leaves: If using jarred grape leaves, rinse them thoroughly under cold water and soak in a bowl of warm water for about 15 minutes to soften. Gently separate the leaves, discarding any torn or damaged ones. If using fresh leaves, blanch them in boiling water for 1-2 minutes until pliable, then shock in ice water and drain.

   ⏱️ 15 minutes
2. 2

   Prepare the Filling Base: Heat olive oil in a skillet over medium heat (175°C / 350°F). Add the grated onion and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric and cook for another minute until fragrant.

   ⏱️ 10 minutes
3. 3

   Combine Filling Ingredients: In a large bowl, combine the ground beef, rinsed rice, pre-cooked and drained yellow split peas, chopped fresh herbs, sautéed onion mixture, salt, and pepper. Mix everything thoroughly until well incorporated. The mixture should be cohesive.

   ⏱️ 15 minutes
4. 4

   Stuff and Roll the Dolmeh: Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of filling near the stem end, depending on the size of the leaf. Fold the sides of the leaf inwards over the filling, then tightly roll it up from the stem end towards the tip, creating a neat parcel. Repeat with the remaining leaves and filling.

   ⏱️ 45 minutes
5. 5

   Arrange in Pot: Line the bottom of a heavy-bottomed pot or Dutch oven with a few extra grape leaves or any scraps to prevent sticking. Tightly pack the rolled dolmeh in layers, seam-side down, in the pot. You can arrange them in a circular pattern or in neat rows.

   ⏱️ 10 minutes
6. 6

   Prepare Braising Liquid: In a bowl, whisk together the pomegranate molasses and approximately 2 cups of water. Taste and adjust seasoning if needed. Pour this liquid over the dolmeh in the pot.

   ⏱️ 5 minutes
7. 7

   Braise the Dolmeh: Place a heatproof plate or a layer of grape leaves directly on top of the dolmeh to keep them submerged and prevent them from unraveling during cooking. Cover the pot with a tight-fitting lid. Bring the liquid to a gentle simmer over medium heat (180°C / 350°F). Once simmering, reduce the heat to low (140°C / 275°F), and cook for 1 hour and 30 minutes, or until the rice is fully cooked, the filling is tender, and the leaves are soft. Check periodically and add a little more hot water if the liquid level gets too low.

   ⏱️ 1 hour 30 minutes
8. 8

   Rest and Serve: Once cooked, remove the pot from the heat and let the dolmeh rest, covered, for at least 15-20 minutes. This allows the flavors to meld and the dolmeh to firm up slightly. Serve warm or at room temperature, drizzled with some of the cooking liquid.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓The yellow split peas add a traditional, slightly sweet, and nutty texture to the filling.
• ✓Pomegranate molasses is key for the signature tangy and slightly sweet flavor profile of Persian dolmeh. Adjust the amount to your preference.
• ✓For a vegetarian version, omit the ground beef and increase the amount of rice and herbs, or add finely chopped mushrooms.
• ✓Ensure the dolmeh are packed tightly in the pot to prevent them from unfurling during cooking.
• ✓Serve with plain yogurt or a side of salad for a complete meal.

🔄 Variations

• Vegetarian Dolmeh: Replace ground beef with finely chopped mushrooms, lentils, or extra rice and herbs.
• Herb-Forward Dolmeh: Increase the quantity and variety of fresh herbs in the filling.
• Spicy Dolmeh: Add a pinch of red pepper flakes or a finely minced chili pepper to the filling.

🥗 Nutrition

Per serving