Recipe: Perfect Stuffed vine leaves rolls (Dolmeh)

Stuffed vine leaves rolls (Dolmeh). The most common type of dolmeh is grape leaves dolmeh. for more detail http how to make dolmeh at home in easy steps. These dolmeh are based on the Persian version in honor of the fact it is almost Persian new year, plus the fact they are really delicious, full of Stuffing things like peppers, eggplant/aubergine or cabbage are also pretty common. I was in the mood for stuffed grape leaves, though, and these are certainly.

Some people like to place a dish on top of the dolmeh to keep them from opening. It's important that the dolmehs are closely packed to each other. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. You can have Stuffed vine leaves rolls (Dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.

Ingredients of Stuffed vine leaves rolls (Dolmeh)

1. It's 100 g of fresh and tender grape leaves or jar grape leaves.
2. It's 200 g of ground beef or lamb.
3. It's 100 g of onion.
4. It's Bunch of fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives).
5. You need 4 tbsp of yogurt.
6. It's 3 tbsp of yellow split peas.
7. It's 10 tbsp of cooked rice.
8. Prepare 8 tbsp of olive oil.
9. Prepare 1 tsp of salt.
10. It's 1 tsp of turmeric.
11. It's 1/4 tsp of white pepper.

Jarred vine leaves are pre-blanched and ready to be rolled. I prefer using jarred grape leaves because they make the process faster and also because they are the right size for dolmeh. Please watch the video to make sure you understand all the steps mentioned on how to make Persian stuffed vine. Not all the grape leaves are suitable for making Dolmeh Barg.

Stuffed vine leaves rolls (Dolmeh) instructions

1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil..
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4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand..
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6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves..
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11. Take a big pot. place rolled leaves one by one in the pot..
12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes..
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14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan.
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Some grapes have sweet tasting leaves that will result in sweet Dolmeh Barg and should The best grape leaves are tender and tart and light green in color. These make the perfect Dolmeh that cooks in a reasonable amount of time without. Stuffed Grape Leaves/Dolmeh/Dolma/دلمه /دلمه برگ مو Подробнее. Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas Подробнее. Greek Dolmades - Stuffed Vine Leaves