Stuffed grape vine leaves
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dolmeh barg
STUFFED VINE LEAVES
serves prep
50 dolmeh 45 mins
cook
2 hours
serves prep
50 dolmeh 45 mins
cook
2 hours
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
 
dolmeh barg
STUFFED VINE LEAVES
serves prep
50 dolmeh 45 mins
cook
2 hours
serves prep
50 dolmeh 45 mins
cook
2 hours
 
ingredients
  • 3 tbsp yellow split peas dried, uncooked
  • 1/4 cup basmati rice uncooked
  • 60 fresh grape leaves
  • 4 tbsp olive oil
  • 2 large brown onions finely chopped
  • 1 tbsp minced garlic
  • 1 kg lamb mince
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp curry powder
  • 1 tbsp turmeric
  • 1/2 tsp ground cinnamon
  • 1 tbsp dried rose petals crushed
  • 1/4 cup fresh flat-leaf parsely finely chopped
  • 1 tbsp fresh mint leaves finely chopped
  • 1 tbsp dried dill
  • 1 tsp dried tarragon
  • 1/4 cup butter melted
  • 1/2 cup Greek-style, plain yoghurt
  • Sauce
  • 4 tbsp olive oil
  • 250 ml beef stock
  • 60 ml balsamic vinegar
  • 2 tbsp lime juice
  • 1 tsp liquid saffron*
  • 1/2 tsp salt
Instructions
  1. In a small saucepan, bring 2 cups (500 ml) of water to the boil. Add the split peas and cook over a medium heat, for 10 minutes. Add the rice and cook for another 15 minutes. Strain under cold water and set aside.
    In a small saucepan, bring 2 cups (500 ml) of water to the boil. Add the split peas and cook over a medium heat, for 10 minutes. Add the rice and cook for another 15 minutes. Strain under cold water and set aside.
  2. Meanwhile, place the grape leaves in a large bowl, cover with boiling water and allow to stand for 5 minutes. Strain and set aside. This softens the leaves, making them easier to roll up. Line the bottom of large, wide pan, with damaged or torn grape leaves. This will prevent the dolmeh from sticking to the bottom of the pan.
  3. In a large frying pan, heat the olive oil and fry the onion over a medium heat until golden-brown. Add the garlic and lamb mince and continue to cook until browned, stirring to break up any lumps.
  4. Add the salt, pepper, curry powder, turmeric and cinnamon and fry for another 30 seconds. Remove the pan from the heat and add the dried rose petals, flat-leaf parsley, mint, dill, tarragon, melted butter and yoghurt along with the cooked split peas and rice. Stir gently to combine all the ingredients.
    Add the salt, pepper, curry powder, turmeric and cinnamon and fry for another 30 seconds. Remove the pan from the heat and add the dried rose petals, flat-leaf parsley, mint, dill, tarragon, melted butter and yoghurt along with the cooked split peas and rice. Stir gently to combine all the ingredients.
  5. Take a single grape leaf and place vein side up on a chopping board. With a sharp knife, cut off the hard stem and place 1 tablespoon of the mixture onto the grape leaf. Fold the stem end over and then fold the sides in towards the centre. Continue to fold over again, to create a small square or roll and place seam side down into the prepared pan, on top of the unstuffed leaves. Repeat the process, arranging the rolled dolmeh in tight layers.
    Take a single grape leaf and place vein side up on a chopping board. With a sharp knife, cut off the hard stem and place 1 tablespoon of the mixture onto the grape leaf. Fold the stem end over and then fold the sides in towards the centre. Continue to fold over again, to create a small square or roll and place seam side down into the prepared pan, on top of the unstuffed leaves. Repeat the process, arranging the rolled dolmeh in tight layers.
  6. Once you have finished rolling, place a dinner plate over the top of the prepared dolmeh to weigh down and prevent them from unravelling while cooking.
    Once you have finished rolling, place a dinner plate over the top of the prepared dolmeh to weigh down and prevent them from unravelling while cooking.
  7. Mix the sauce ingredients together and pour over the prepared dolmeh. Cover, and simmer gently for 2 hours. Remove the pan from the heat and allow the dolmeh cool, before transferring to a serving platter or container of your choice.
    Mix the sauce ingredients together and pour over the prepared dolmeh. Cover, and simmer gently for 2 hours. Remove the pan from the heat and allow the dolmeh cool, before transferring to a serving platter or container of your choice.
serving suggestion

These dolmeh are best served slightly warmed or at room temperature. Top with a drizzle of olive oil and serve with lemon wedges, Greek style plain yoghurt,, sliced tomatoes and fresh lavash bread. These dolmeh will keep for up to 1 week refrigerated or can be frozen for up to 3 months.

notes
*Dried rose petals are optional but give the dish a lovely, fragrant, fresh taste. They are available from Middle Eastern specialty shops.
**See here for instructions on how to make liquid saffron.

tip
Brined and prepackaged grape leaves can also be used, but be sure to rinse thoroughly under running water, to remove the excess salt.
2019-12-06T10:27:40+08:00

ISBN: 978-0-9954079-0-9 (hardbound)

Published by: Sharon B-Nejad 2016
Text and photographs copyright © Sharon B-Nejad 2016

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission of the publisher (Copyright Act 1968).

Copyright © Sharon B-Nejad 2016

Design, photography and styling: Sharon B-Nejad
Print and bound by: ingramspark.com

Jewels of Persia: Perth, Western Australia
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