4 years ago
farveharparsi
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Dolmeh-yeh Barg-e Mow
Ingredients: (4 servings) *fresh vine leaves, 250 grams *ground lamb or beef, 250 grams *long-grain or basmati rice, 100 grams *herbs: parsley, dill, mint, tarragon, spring onions, 250 grams *large onions, two *cooking oil *tomato paste, two spoons *salt *black pepper *fresh lime juice, 1/2 cup Directions: Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off. Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly. Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool. Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes. Source : Art of Cooking or ( Honar-e Aashpazi ) by Roza Montazemi
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@roselee89 i definitely agreeeee!! i wonder what it would be like to use grape leaves in korean dishessss heheheheh
@miranpark88 well I like first Kimchi but most Korean dishes are seafood I do not like that too much and just eat the fish :) @roselee89 No, It is used only for this food.
Thank you for the recipe! This is one of my favorite Middle Eastern dishes! My grandmother and aunts make this all the time. We serve it hot with cold yogurt on the side. I've seen different variations of this, including cold ones with only rice. In Armenian we call these sarma, and call stuffed peppers dolma =) I need to learn how to make this!