Persian

Dolmeh Barg-e Mo

Tender grape leaves are wrapped around a fragrant Persian filling of rice, yellow split peas, herbs, and lamb, then slowly simmered in a sweet-tart abghooreh sauce. They are served warm or at room temperature, with the leaves glossy and the filling softly set.

Ingredients

• Grape leaves, fresh blanched or jarred rinsed24 leaves
• Ground lamb or beef150g
• Short-grain rice1/3 cup
• Yellow split peas1/4 cup
• Yellow onion, finely chopped1 medium
• Fresh parsley, finely chopped1/2 cup
• Fresh cilantro, finely chopped1/4 cup
• Fresh dill, finely chopped1/4 cup
• Fresh tarragon, finely chopped2 tbsp
• Fresh chives or scallion greens, finely chopped1/4 cup
• Dried mint1 tsp
• Turmeric1 tsp
• Ground black pepper1/2 tsp
• Salt1 1/4 tsp
• Vegetable oil3 tbsp
• Abghooreh, verjuice1/3 cup
• Fresh lemon juice1 tbsp
• Sugar1 1/2 tbsp
• Water or light stock1 cup

Method

1. Rinse the rice until the water runs mostly clear, then soak it in salted water for 20 minutes.
2. Simmer the yellow split peas in fresh water for 20 to 25 minutes until just tender but not falling apart, then drain.
3. Drain the soaked rice and boil it in fresh salted water for 5 to 6 minutes until the grains are softened at the edges but still firm in the center, then drain.
4. If using fresh grape leaves, blanch them in boiling water for 2 minutes and drain; if using jarred leaves, rinse well and soak briefly to remove excess brine.
5. Heat 2 tablespoons oil in a skillet over medium heat and cook the onion until golden.
6. Add turmeric, black pepper, and the ground lamb or beef, then cook until the meat is browned and any liquid has evaporated.
7. Stir in the parsley, cilantro, dill, tarragon, chives, and dried mint, and cook for 2 minutes until fragrant.
8. Remove the skillet from the heat and mix in the drained rice, drained split peas, and 3/4 teaspoon salt.
9. Line the bottom of a small heavy pot with a few torn or extra grape leaves to prevent sticking.
10. Place one grape leaf shiny side down with the stem end toward you, add about 1 tablespoon filling near the base, fold the bottom over the filling, fold in the sides, and roll into a compact parcel.
11. Repeat with the remaining leaves and filling, arranging the dolmeh seam side down tightly in the pot in one or two layers.
12. Whisk together the abghooreh, lemon juice, sugar, water or stock, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt.
13. Pour the sauce over the dolmeh, then place a small heatproof plate directly on top to keep them from opening.
14. Bring to a gentle simmer, cover the pot, and cook over low heat for 45 to 55 minutes until the leaves are tender and the filling is fully cooked.
15. Rest the dolmeh in the pot for 10 minutes before serving warm or at room temperature with a little of the reduced sweet-tart sauce spooned over the top.

Common questions