Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes
Dolmeh Barg-e Mo دلمه برگ مو
Stuffed vine leaves with rice, mince and herbs in a sweet-sour sauce.
Ingredients
- 220 vine leaves (jarred, rinsed)
- 1650 g minced lamb or beef (with some fat)
- 550 g basmati rice
- 275 g yellow split peas
- 5½ onions
- 5½ bunch mixed herbs (parsley, coriander, dill, leek)
- 5½ tsp turmeric
- 5½ tsp cinnamon
- 11 tbsp tomato paste
- 16½ tbsp lemon juice
- 11 tbsp sugar
- 22 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Filling: half-cook the rice and split peas. Fry the onion, add the mince and turmeric and fry until crumbly; mix with the rice, peas, finely chopped herbs, cinnamon, salt and pepper.
- Put a spoonful of filling on each vine leaf, fold in the sides and roll tightly. Pack closely in a pot.
- Sauce: stir 300 ml water with 2 tbsp tomato paste, 3 tbsp lemon juice and 2 tbsp sugar and pour over.
- Weigh down with a plate and cook covered over low heat for 1 hour.