Dolmeh Barg Mo (Stuffed Grape Leaves)
These savory Persian stuffed grape leaves are a delightful appetizer, featuring a flavorful mixture of rice, herbs, and ground meat, all wrapped snugly in tender grape leaves. Slow-cooked to perfection, they offer a comforting and aromatic experience. Serve warm or at room temperature.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 ggrape leaf, jarred, rinsed
filling
- 250 gground beef, lean
- 0.5 cuprice, short-grain, rinsed
- 1 pcsyellow onion, finely chopped
- 0.25 cupfresh dill, chopped
- 0.25 cupfresh mint, chopped
- 0.25 cupfresh parsley, chopped
- 1 tspsalt
- 0.5 tspblack pepper, ground
- 0.5 tspturmeric powder
braising liquid
- 0.25 cuplemon juice, freshly squeezed
- 2 cupwater
- 0.5 tspsalt
Equipment
measuring cups · measuring spoons · large bowl · large pot
The method
Step by step
- 1
Prepare the grape leaves by thoroughly rinsing them under cold water if using jarred leaves, then drain well. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then rinse with cold water.
About 5 min
- 2
In a large bowl, combine the ground beef, rice, chopped onion, dill, mint, parsley, salt, pepper, and turmeric. Mix everything thoroughly with your hands until well combined.
About 10 min
Cook’s note: Ensure the mixture is homogenous for even flavor distribution.
- 3
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down. Place a small amount of the filling mixture near the stem end.
Cook’s note: The amount of filling will vary based on the size of your grape leaves; aim for a cylinder about the size of your pinky finger.
- 4
Fold the bottom part of the leaf over the filling, then fold in the sides towards the center. Tightly roll the leaf upwards from the bottom to create a neat, compact cylinder.
Cook’s note: Rolling tightly prevents the filling from escaping during cooking.
- 5
Repeat the rolling process with the remaining grape leaves and filling.
About 15 min
- 6
Arrange any torn or extra grape leaves at the bottom of a large, heavy-bottomed pot or Dutch oven to prevent the stuffed leaves from sticking.
About 2 min
Cook’s note: This also adds an extra layer of flavor to the bottom leaves.
- 7
Carefully place the rolled grape leaves in layers inside the pot, packing them snugly but not too tightly. You can stack them in multiple layers if needed.
About 5 min
- 8
In a separate bowl, whisk together the lemon juice, water, and salt for the braising liquid. Pour this liquid over the arranged grape leaves in the pot.
About 2 min
- 9
Place a heatproof plate or a smaller lid directly on top of the grape leaves to keep them submerged in the liquid during cooking.
About 1 min
Cook’s note: This prevents them from unraveling and ensures even cooking.
- 10
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot with its lid, and simmer gently for 60 minutes, or until the rice is tender and the liquid is mostly absorbed.
About 1 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more water if it's drying out too quickly.
- 11
Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes before serving.
About 10 min
Cook’s note: This resting period allows the flavors to meld and the leaves to firm up slightly.
Keep it good
Store leftover dolmeh in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water until warmed through.
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