دلمه برگ مو

Name: دلمه برگ مو
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Iranian/Persian
Ingredients: 50 grape leaves (fresh or jarred); 1 cup rice, soaked 30 min; 1/2 cup yellow split peas, cooked; 1 bunch parsley, finely chopped; 1 bunch cilantro, finely chopped; 1 bunch dill, finely chopped; 1 onion, finely diced; 3 tbsp tomato paste; 1/4 cup lemon juice; 2 tbsp sugar; 1 tsp turmeric; Salt and pepper; 1/4 tsp cinnamon

دلمه برگ مو (dol-MEH barg-eh MO)

Stuffed Grape Leaves

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 256 kcal

Tender grape leaves rolled around a fragrant filling of rice, herbs, split peas, and spices, simmered in a sweet-sour sauce until perfectly tender.

Nutrition & Info

Protein 8.0g

Carbs 38.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot cutting board toothpicks or thread

Presentation Guide

Vessel: oval platter

Garnishes: lemon wedges, fresh herbs

Accompaniments: yogurt, flatbread

Ingredients

50 grape leaves (fresh or jarred)
1 cup rice, soaked 30 min
1/2 cup yellow split peas, cooked
1 bunch parsley, finely chopped
1 bunch cilantro, finely chopped
1 bunch dill, finely chopped
1 onion, finely diced
3 tbsp tomato paste
1/4 cup lemon juice
2 tbsp sugar
1 tsp turmeric
Salt and pepper
1/4 tsp cinnamon

Instructions

1
Blanch grape leaves 2 min if fresh, or rinse if jarred. Pat dry.
2
Mix soaked rice, cooked split peas, all herbs, diced onion, 1 tbsp tomato paste, turmeric, cinnamon, salt, and pepper.
3
Place 1 tbsp filling on each grape leaf. Fold sides in, roll tightly.
4
Pack rolls seam-side down in a pot lined with extra grape leaves.
5
Mix remaining tomato paste, lemon juice, sugar, and 1 cup water. Pour over dolmeh.
6
Place a plate on top to keep rolls submerged. Simmer covered 1.5 hours on low heat.

💡

Did You Know?

Persian dolmeh are unique because they combine sweet and sour flavors in the cooking sauce — a hallmark of Iranian cuisine rarely seen in other Middle Eastern grape leaf dishes.

Chef's Notes

Equipment Tips

large pot
cutting board
toothpicks or thread

Garnishing

lemon wedges, fresh herbs

Accompaniments

yogurt, flatbread

The Story Behind دلمه برگ مو

Dolmeh has been part of Persian cuisine for over a thousand years, with early references in medieval Persian culinary texts. The word itself derives from the Turkish "dolma" (stuffed), but the Persian sweet-sour preparation with herbs distinguishes it from its Ottoman counterpart. Azerbaijan province in northwestern Iran is particularly famous for its dolmeh traditions.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Ancient Persian era

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