Dolmeh (Stuffed Grape Leaves)

Name: Dolmeh (Stuffed Grape Leaves)
Total time: PT0D0H0M
Ingredients: 1 ⁄ 4 cup olive oil; 1 cup diced yellow onion; 1 ⁄ 2 scallions, chopped; 2 cloves (about 1 tablespoon) garlic, peeled and finely chopped; 1 lb. ground beef; 1 ⁄ 3 cup split green peas; 2 ⁄ 3 cup basmati rice, rinsed; 1 ⁄ 2 cup fresh dill, finely chopped; 1 ⁄ 2 cup fresh tarragon, finely chopped; 1 tsp. ground cinnamon; 1 ⁄ 4 tsp. saffron threads; Grape leaves, rinsed and stem removed; 1 ⁄ 2 cup freshly squeezed lemon juice; 1 ⁄ 4 cup sugar

HELEN ROSNER

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

Ingredients

¹⁄₄ cup olive oil
1 cup diced yellow onion
¹⁄₂ scallions, chopped
2 cloves (about 1 tablespoon) garlic, peeled and finely chopped
1 lb. ground beef
¹⁄₃ cup split green peas
²⁄₃ cup basmati rice, rinsed
¹⁄₂ cup fresh dill, finely chopped
¹⁄₂ cup fresh tarragon, finely chopped
1 tsp. ground cinnamon
¹⁄₄ tsp. saffron threads
Grape leaves, rinsed and stem removed
¹⁄₂ cup freshly squeezed lemon juice
¹⁄₄ cup sugar

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Instructions

Step 1

Make the filling: Heat the oil in a 12-inch saucepan. Add onions, scallions, and garlic and cook until soft, about 4 minutes. Add the beef and cook until browned, another 4 minutes. Add saffron, dill, and tarragon and season with salt and pepper. Add peas and rice along with 2 cups water. Cover and cook until water is absorbed, about 35-45 minutes. Remove from heat. Stir in chopped parsley and cinnamon.

Step 2

Working with one leaf at a time, flatten leaf and place about 2 tablespoons rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Lay extra leaves over bottom of a 6-quart dutch oven, and then tightly layer dolmeh, seam-side down, on top. In a small bowl, combine lemon juice and sugar, and pour over the dolmeh. Cover tightly. Cook at medium-low heat for 45 minutes. Allow to cool before serving, preferably in the fridge overnight.

Make the filling: Heat the oil in a 12-inch saucepan. Add onions, scallions, and garlic and cook until soft, about 4 minutes. Add the beef and cook until browned, another 4 minutes. Add saffron, dill, and tarragon and season with salt and pepper. Add peas and rice along with 2 cups water. Cover and cook until water is absorbed, about 35-45 minutes. Remove from heat. Stir in chopped parsley and cinnamon.
Working with one leaf at a time, flatten leaf and place about 2 tablespoons rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Lay extra leaves over bottom of a 6-quart dutch oven, and then tightly layer dolmeh, seam-side down, on top. In a small bowl, combine lemon juice and sugar, and pour over the dolmeh. Cover tightly. Cook at medium-low heat for 45 minutes. Allow to cool before serving, preferably in the fridge overnight.