Dolmeh (Stuffed Grape Leaves)

Stuffed Grape Leaves (Dolmeh)
See the RecipeHelen Rosner

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

Dolmeh (Stuffed Grape Leaves)
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

Ingredients

  • 14 cup olive oil
  • 1 cup diced yellow onion
  • 12 scallions, chopped
  • 2 cloves (about 1 tablespoon) garlic, peeled and finely chopped
  • 1 lb. ground beef
  • 13 cup split green peas
  • 23 cup basmati rice, rinsed
  • 12 cup fresh dill, finely chopped
  • 12 cup fresh tarragon, finely chopped
  • 1 tsp. ground cinnamon
  • 14 tsp. saffron threads
  • Grape leaves, rinsed and stem removed
  • 12 cup freshly squeezed lemon juice
  • 14 cup sugar

Instructions

  1. Make the filling: Heat the oil in a 12-inch saucepan. Add onions, scallions, and garlic and cook until soft, about 4 minutes. Add the beef and cook until browned, another 4 minutes. Add saffron, dill, and tarragon and season with salt and pepper. Add peas and rice along with 2 cups water. Cover and cook until water is absorbed, about 35-45 minutes. Remove from heat. Stir in chopped parsley and cinnamon.
  2. Working with one leaf at a time, flatten leaf and place about 2 tablespoons rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Lay extra leaves over bottom of a 6-quart dutch oven, and then tightly layer dolmeh, seam-side down, on top. In a small bowl, combine lemon juice and sugar, and pour over the dolmeh. Cover tightly. Cook at medium-low heat for 45 minutes. Allow to cool before serving, preferably in the fridge overnight.