Dolmeh Barg is a popular Iranian dish that consists of stuffed grape leaves. The filling typically includes a mixture of ground meat, rice, herbs, and spices, and the grape leaves are cooked until they are tender and flavorful. Here’s a recipe to make Dolmeh Barg at home:
Ingredients:
- 1 jar of grape leaves, rinsed and drained
- 1 cup basmati rice, rinsed and drained
- 1/2 lb ground beef or lamb
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1 onion, chopped
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 2 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
- 2 cups water
- 2 tbsp olive oil
Instructions:
- In a large bowl, combine the rice, ground meat, chopped herbs, chopped onion, raisins, chopped walnuts, tomato paste, pomegranate molasses, cinnamon, cumin, salt, and pepper. Mix well to combine.
- Place a grape leaf shiny side down on a flat surface. Spoon about 1 tablespoon of the filling onto the center of the leaf. Fold the bottom of the leaf over the filling, then fold the sides in and roll up tightly. Repeat with the remaining grape leaves and filling.
- In a large pot, heat the olive oil over medium heat. Add the stuffed grape leaves, arranging them in a single layer. Pour the water and lemon juice over the grape leaves.
- Cover the pot and bring the mixture to a boil. Reduce the heat to low and let the grape leaves simmer for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
- Once the grape leaves are cooked, remove them from the pot using a slotted spoon and place them on a serving dish. Serve hot or cold, garnished with lemon wedges if desired.
