Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes
Dolmeh Kalam دلمه کلم
Persian-style cabbage rolls in a sweet-sour sauce.
Ingredients
- 4 large cabbage leaves
- 75 g minced lamb or beef (with some fat)
- 25 g basmati rice
- 13 g yellow split peas
- ¼ onions
- ¼ bunch mixed herbs (parsley, coriander, dill, leek)
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tbsp tomato paste
- ¾ tbsp lemon juice
- ½ tbsp sugar
- 1 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.
- Blanch the cabbage leaves for 3 minutes, shave the thick ribs flat, fill and roll up. Pack tightly 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 for 1 hour.