Persian Stuffed Grape Leaves (Dolmeh Barg-e-Mo)

Ingridiants:

 One Pound (450 Grams) ground beef

One large onion

2 Cups of non-Basmati (short grain or Jasmin) rice

1 can of crushed or petite cut tomatoes

Half cup of yellow split peas (Chana-dall is preferred)

One fistful of current raisin

1 teaspoon of whole cumin seeds

3 tablespoon of dries savory leaves

A few bunches of fresh parsley leaves finely chopped

6-8 tablespoon of tomato paste

Half cup of lemon juice

2 table spoon pomegranate paste (optional)

Half cup of olive oil

Pinch of Cinnamon powder

Pinch of turmeric powder

2 tablespoon of salt

1 teaspoon of black pepper

1 jar of grape leaves in brine (a brand with young & light green leaves is preferred)

How to make it:

Cut the onion in tiny pieces and saute' in a pan with a bit of olive oil in it

Saute' the ground beef with the golden brown onions

Meanwhile let the split-peas cook in a boiling water

Boil the rice in  water in a pot until done but not mashed

Drain the water from the rice and split-peas and set aside

In a large bowl add the beef, rice and the spit-peas

Add half can of the crushed or tiny chopped tomatoes and half of the tomato paste

Add the herbs: Savory & parsley leaves (do not use and dill-weed)

Add the raisins/cumin seeds/cinnamon & turmeric powder

Add a bit of lemon juice (and a table spoon of pomegranate paste if you like the sour taste)

Mix all the stuffing well and add salt and pepper

Wash the grape leaves by soaking them in warm water for 2 minutes

In a large pot pour the rest of the crushed tomatoes, tomato paste, lemon juice, olive oil 

Add a pinch of salt & pepper

 Stuff the grape leaves and roll like a cigar

Lay the stuffed grape leaves in the pot on the steaming dome and turn the heat on medium high

After 10 minutes turn the temperature to low

Let the stuffed leaves cook for 45-50 minutes on low heat

Turn the heat off and let the pot gets cool

Serve in a Pyrex dish and pure the sauce from the bottom on the pot over the grape leaves

Serve with flat bread & yogurt

Yum!