Sunday, November 13, 2011

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!


2 comments:

  1. به‌‌ به‌‌. ما که نوش جان کردیم عالی‌ بود!

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  2. wonderful I have enjoyed Persian cusine for 30 years. No country has such variety, healthy and delicious foods. I have learned from many persian women and this is another twist on dolmeh. Thank you

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