Ingredients: |
Ingredients: Rice: 2 cups
Onion: 1 piece
cotyledons: 100 grams
Fresh herbs mixture (such as parsley, dill, mint): 200 grams
Ground beef or lamb: 200 grams
Pomegranate paste: 2 tablespoons
Tomato paste: 4 tablespoons
Grape leaves: as needed
Salt, pepper, turmeric, oil: as needed
Fried onions: as needed
|
Directions: |
Directions:First, wash the fresh herbs mixture and then, after they dry, chop them finely.
Wash the rice and cotyledons separately, and cook each of them in a suitable pot until they are done.
To prepare the filling for the grape leaves, start by finely chopping the onion and sautéing it in a suitable pot until golden brown. Then, add the ground meat and spices, sauté until the meat changes color and releases a pleasant aroma. Next, add the fresh herbs mixture and half of the tomato paste, sauté again. Finally, add the cooked rice and cotyledons. Now, the filling for our Dolmeh is ready. Allow it to cool slightly.
Pour some water into a pot and place it over heat until it boils.
Then, add some salt to the boiling water and place the grape leaves into the boiling water until it comes to a boil again.
After the grape leaves change color, remove them from the boiling water and drain them.
To roll the stuffed grape leaves:
Prepare a suitable pot by greasing it with oil.
Place a layer of grape leaves at the bottom of the pot (as a base).
Lay out the grape leaves on a flat surface.
Spoon a portion of the filling onto each leaf.
Fold the sides of the leaf over the filling and roll it up tightly from one end to the other, forming a cylinder.
Place the rolled grape leaves in the prepared pot, seam side down, arranging them snugly next to each other.
Continue this process until all the filling is used up and the pot is filled with rolled grape leaves.
Now, mix the remaining tomato paste with pomegranate paste and a little water to dilute it, then add your desired spices. Pour this sauce over the stuffed grape leaves in the pot. Cover the pot with a lid and allow it to simmer until cooked through.
Next, place a plate on top of the Dolmehs and weigh it down with a heavy object to keep them from floating during cooking.
cook the stuffed grape leaves over low heat for about 30-40 minutes, or until they are tender and fully cooked.
Allow the stuffed grape leaves to cool slightly before serving.
In the final step, test one of the Dolmeh to ensure it's cooked through. If it's cooked, gently arrange them in a serving dish, garnish with fried onions, and serve.
Enjoy your delicious Persian Dolmeh ..... |
This recipe for Persian Dolme is from