Tender grape leaves rolled around a fragrant filling of rice, herbs, split peas, and spices, simmered in a sweet-sour sauce until perfectly tender.
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
1Blanch grape leaves 2 min if fresh, or rinse if jarred. Pat dry.
2Mix soaked rice, cooked split peas, all herbs, diced onion, 1 tbsp tomato paste, turmeric, cinnamon, salt, and pepper.
3Place 1 tbsp filling on each grape leaf. Fold sides in, roll tightly.
4Pack rolls seam-side down in a pot lined with extra grape leaves.
5Mix remaining tomato paste, lemon juice, sugar, and 1 cup water. Pour over dolmeh.
6Place 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.