Persian stuffed grape leaves with sweet-sour herb and rice filling — a labor of love.
Persian Dolmeh Barg are more herbaceous and sweet-sour than their Lebanese or Greek counterparts. The filling is made with rice, ground lamb, yellow split peas, and an abundance of fresh herbs (parsley, mint, tarragon, chives), sweetened with sugar and soured with verjuice or lemon. The grape leaves are cooked slowly in pomegranate and tomato sauce. The contrast of sweet, sour, and herbal is distinctly Persian.
Serves 8
Combine lamb, rice, split peas, herbs, sugar, lemon, cinnamon, turmeric, and salt.
Rinse grape leaves. Place one leaf vein-side up, add a spoonful of filling, fold sides in, and roll tightly.
Pack rolls in a pot. Mix tomato paste with water/pomegranate juice and pour over. Weight with a plate. Simmer on low heat 50–60 minutes.
Cool slightly. Arrange on platter and serve at room temperature with yogurt.
The sweet-sour balance is key — taste and adjust sugar and lemon.
More herbs make it more Persian — don't be shy.
Make vegetarian — omit meat, increase split peas and nuts.
Use cabbage leaves when grape leaves unavailable.
Refrigerate up to 4 days. Flavor improves the next day.
Dolmeh is found across the former Persian Empire from Iran to Turkey, Greece, and the Caucasus. The Persian version is defined by its abundant herbs and sweet-sour flavors.
Unfermented grape juice with a pleasant tartness. Lemon juice or pomegranate juice are good substitutes.
Per serving (180g) · 8 servings total
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