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Persian Dolma | Stuffed Grape Leaves

“Dolmeh Barge Mo” is the most commonly-cooked type of Dolma in Iran. In some translations, the name of this dish has been translated to “stuffed grape leaves”, so technically, a lot can be understood about this dish just by reading its name. There are many other types of Dolma, like Dolme Felfel.

persian dolma recipe

Persian Dolma | Stuffed Grape Leaves

In the Iranian culture, almost in the middle of the spring, when the grape leaves are ripe and ready to be eaten, this flavorful dish can be found on almost all the Iranian dining tables.
5 from 2 votes
Prep Time 1 hr
Total Time 2 hrs
Course Main Course, Side Dish
Cuisine persian
Servings 4 people
Calories 60 kcal

Ingredients
  

  • 40 to 50 grape leaves
  • 300 grams minced meat
  • ½ cup rice
  • 5 tablespoons minced Dolma vegetables (including: coriander, parsley, mint, tarragon. These items are also optional to add: dill, scallion, chives)
  • 2 onions
  • cup split beans
  • salt and pepper as much as required
  • 1 cup brown stock
  • 25 grams butter
  • ½ cup vinegar
  • 1 or 2 tablespoons sugar

Instructions
 

  • About 12 hours before you want to cook Dolmeh Barge Mo, leave the split peas and rice in some water in separate dishes.
  • Chop the onions and using some oil and turmeric stir fry the chopped onions. When they started to look golden, add the minced meat and stir fry it.
  • In two different dishes, cook the rice and the split peas. The split peas must be completely cooked, but be careful not to overcook them, if overcooked, they can be mashed. The rice, on the other hand mustn’t be completely cooked, since it is going to be heated and cooked in the other levels, so being underdone (not completely cooked, but more than half-cooked) is enough for the rice.
  • Add the mined vegetables, salt and pepper and stir the ingredients and to go on, add the cooked rice and split peas. Mix the ingredients and put out the flame of the gas burner.
  • To complete the cooking stages, cover the bottom of a separate pot with some grape leaves. This won’t let the Dolma burn.

Wrapping Persian Barge Mo Dolma

rolls of dolma, barge mo
  • The two most popular ways to wrap them is to wrap them in “rolls” or “squares”. Note that in order to soften the leaves, they must be heated in boiling water for about 3 minutes.
  • Try to use bigger grape leaves. Put one leave in a plate on its back (if the leaves are small, use two leaves for each wrap). Add a spoon of the cooked ingredients and wrap it.
  • For wrapping it, read the following part carefully:

A leave has 5 parts, fold the two bottom parts upwards, then the two sides on the left and right must be folded towards the center, and finally, starting from the top of the leave, roll the wrap.

Dolma Barge Mo dressing

Mix the mentioned ingredients (1 cup Brown stock, 25 grams butter, ½ cup vinegar, 1 or 2 tablespoons sugar, some salt) in a pot and heat them until the liquid starts boiling. After a short while, add the liquid to the pot with the wrapped ‘’Dolmeh Barge Mo’’s. Now the pot needs to be heated for the Dolma to be prepared but during this time, the wraps might spread open in a pot. In order to prevent this, put a plate on top of them upside down and then cover the pot with its lid. After about one hour, the tasty dish is ready.

Topping and serving Persian Dolma

persian dolma recipe

After putting the cooked wraps in a plate, top them with some barberries and walnuts. This dish with its magnificent mixture of tastes, can be eaten as a mouth-watering appetizer, side dish and even as main dish.

Other Ingredients for Stuffing Grape Leaves Dolma

In different parts of the world and even different parts of Iran, many types of ingredients can be used for stuffing Dolmeh, to make this dish suit different tastes.

Tell us if you have cooked or tried this dish with these ingredients or other ones. If there are any tips which can be helpful during the process of cooking this dish, we would love to read them in the comments section!

18 Comments
  1. mia says

    5 stars
    the dish is very tasty, thanks

  2. giana says

    5 stars
    can we cook rice and split peas together?

    1. PersianGood Team says

      no because the time of cooking differs and we need to parcook the rice.

  3. marley says

    5 stars
    wow this is very tasty and beautiful. I love the appearance of the food too.

  4. beeky says

    5 stars
    the dolmas I made were kind of smashed. too soft. specially the middle.

    1. PersianGood Team says

      you should parcook the content before filling the leaves. because they are going to be cooked there too.

  5. lory says

    5 stars
    thanks for the very detailed instructions

  6. wallac says

    5 stars
    the leaves are too hard. what should I do to make them ready for wrapping?

    1. PersianGood Team says

      you should boil the leaves for about 3 minutes before using.

  7. dadly says

    the dish is very delicious. I loved this one more than any other kind of dolma

  8. nicole says

    5 stars
    thanks for the very precise recipe. I loved it and i was easy to make.

  9. mercy says

    5 stars
    I prefer sweet taste. what can I do?

    1. PersianGood Team says

      you can add some sugar to the content or simply use some raisins.

  10. poo says

    the dolmas were unwrapped. why did it happen?

    1. PersianGood Team says

      maybe you did not use a napkin to cover the lid of the pot. or you did not wrap the ingredients properly and as it was instructed. also check the amount of the filling. it should not be that much.

  11. delly says

    5 stars
    what can I garnish my food with?

    1. PersianGood Team says

      barberries and walnuts

  12. mania says

    5 stars
    thanks for the very lovely dolme barge mo

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