Dolmeh Barg | Persian Stuffed Grape Leaves #Dolmeh #PersianRecipes #GrapeLeaves #StuffedFood

Ingredients:

80g Mixed herbs
(20g parsley, 20g dill, 20g chives, 10g savory, & 10g cilantro)
1 medium onion, finely chopped
1 cup rice
½ cup cooked split chickpeas
1 bouillon cube
1 tsp tomato paste
Salt and pepper to taste
400 g grape leaves
A handful of sun-dried tomatoes
2 fresh tomatoes, thinly slices
Butter, to taste
Oil, for frying

Instructions:

Cook the split chickpeas and rinse the rice. Finely chop the onion and sauté it in a little oil. Add the cooked chickpeas, rice, herbs, tomato paste, bouillon cube, salt, and pepper. Mix well and remove from heat.
Lay each grape leaf shiny-side down. Place a small spoonful of filling in the center, then fold and roll as shown in the video.
Drizzle a little oil in the bottom of a pot. Arrange the fresh tomato slices in a layer, then tightly pack the stuffed grape leaves on top. Add sun-dried tomatoes and a few small pieces of butter over the top.
Place a small plate over the dolmeh to keep them in place. Pour in enough water to just cover everything. Bring to a gentle boil over low heat, then cover and simmer until the water is fully absorbed and the leaves are tender about 45–60 minutes.
Let cool slightly, then serve warm or room temperature with yogurt.

Note: If using grape leaves preserved in brine, rinse them thoroughly in cold water to remove excess salt. If they are tough, blanch them briefly in boiling water to soften.