Dolmeh Bargmo or Stuffed Grape Leaves is an appetizer in so many countries and different cultures. In Iran #DolmehBargemo is a main dish which is made with different recipes in various regions. Also based on personal preference there are 3 versions of #Dolmeh ;sweet, sour sweet or sour.
I was lucky enough to cut some fresh grape leaves from my friend’s house, and bought a jar along with fresh sour grapes from #Persian supermarket. I always loved my mom’s version of Dolmeh so I called her and got her recipe. I like the sour version and that’s the way she always made it.
It was my first time making this dish, and I got super excited when it turned out really good. I was rolling like a professional.
I hope you enjoy making this dish, as much as I did.
Ingredients: (6 servings)
Ground beef 200g
Fresh (Parsley, Chives ) 1 handful of each
Fresh Tarragon, Mint 1/2 handful
Dried Vegetables (coriander, parsley, chives) 1 cup (soak in water)
Onion 1
Grape leaves 28-35 depending on the size
Yogurt 3/4 cup
Rice 2 cups
Garlic 2 cloves
Fresh Sour grapes 1 cup
Pepper and tumeric 1 tsp each
Salt 2 tsp
Pomegranate Paste 2 Tbsp
Oil
Direction:
Bring fresh grape leaves to boil, and drain
Wash the rice, and bring it to boil and after couple of minutes drain it( don’t fully cook, rice should be hard to break when testing by breaking it with your nail)
Soak the dried vegetables and set aside
Chiffonade all the fresh vegetables and set it aside
Peel and grate the onion in a big bowl
Peel and press or grind the garlic cloves in the same bowl
Add the ground beef, spices and the vegetables; (drain the dried vegetables using a sieve) and mix
Add the yogurt and Mix everything very well, (the best technique is to wear gloves and use your hand for mixing)
Add half of the rice, and mix well then add the rest and repeat
Roll the Dolmeh using the technique in the video (click on the above picture to watch the video on my #YouTube channel)
Add oil to the pot that you want to use to cook Dolmeh and start adding the Delmehs to the pot (place them side by side)
Once all done, add the #sour #grapes, and water to cover all the Dolmehs, add some oil and put a plate on top of it, then put the lid
Start cooking the Dolmeh Barg on high temperature, as soon as water started to boil, cook for 2 hours on very low temperature
After two hours, add 2 tsp pomegranate paste and 6 tsp of water and cook for 10 more minutes
Serve it and enjoy
Note:
To make the sweet version don’t add the sour grapes, and pomegranate paste, and instead add sugar. (at step 14)
To make the sour sweet version, don’t add the pomegranate paste, and instead add sugar. (at step 14)
Preparation and cooking time 3 hours
