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.
*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.
Brined and prepackaged grape leaves can also be used, but be sure to rinse thoroughly under running water, to remove the excess salt.