Go Back
+ servings
dolma

Dolmeh

Dolmeh is a stuffed vegetable dish of Persian cuisine. To cook grape leaves Dolmeh, you need to prepare a stuffing mixture with some herbs and grains and then fill the leaves with it.
No ratings yet
Print Pin
Course: Appetizer
Cuisine: Mediterranean, Persian
Keyword: Dolma, Dolmeh
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Servings: 4 people
Calories: 134kcal

Ingredients

  • 1 small onion
  • ½ small garlic
  • ½ cup of vegetable oil
  • 1 cup clarified butter
  • cup split chickpeas
  • 1 cup of rice
  • cup bulgur
  • lb herbs including¼ lb scallion,¼ lb savory, ¼ lb dill and ½ lb leeks
  • ½ cup greek yoghourt
  • 1 lb grape leaves
  • ½ tablespoon turmeric
  • 1 tablespoon liquid saffron
  • tablespoon rose
  • ½ teaspoon nutmeg
  • ½ teaspoon black pepper
  • ½ teaspoon caraway seed
  • ½ teaspoon ginger
  • Salt as needed
  • 1 cup of hot water
  • ½ cup ground beef (optional)
  • ½ cup chopped walnuts
  • ¼ cup barberries
  • ½ fried sliced onions
  • ½ cup diced firm tomatoes

Instructions

  • Dice the onions and fry them with oil
  • Add all the spices to the onion
  • Add and cook ground beef here
  • Pout the mixture to a bowl
  • Cook split chickpeas separately with some water
  • Add cooked and softened split chickpeas to the mixture
  • Wash, dry and chop the herbs as tiny as possible
  • Add herbs
  • Add bulgur and washed rice
  • Add yoghourt
  • Taste the composition and add salt to your favour
  • Let it rest for some time
  • Wash and dry the leaves (be careful not to tear them apart)
  • Put 1 tablespoon of stuffing in one leaf and wrap it
  • Place the wrapped leaves in the pot carefully to avoid falling apart
  • Continue step 13 & 14 until the stuffing finishes
  • Add a cup of hot water
  • Place a revised plate on top of Dolmehs
  • Put the lid on and cook them on a shallow heat for 1.5 hours
  • Saute walnuts, barberries, tomatoes and fried onions in some butter and make the garnish
  • Place Dolmehs in a dish and pour the garnish on them
  • Serve it with bread and yoghourt and fresh garlic

Notes

Uniqop's advice:

  • Cover the bottom of the pot with an aluminum foil
  • Let the stuffing rest for 5 or 6 hours to avoid cracking in Dolmeh
  • Make 2-inch square shapes while wrapping
  • Try to wrap all of them equally

Nutrition

Serving: 100g | Calories: 134kcal | Carbohydrates: 19.3g | Protein: 5.56g | Fat: 3.88g | Cholesterol: 8.17mg | Sodium: 400mg | Potassium: 202mg | Fiber: 3.25g | Sugar: 2.56g | Vitamin A: 101.2IU | Vitamin C: 2.71mg | Calcium: 40.16mg | Iron: 1.12mg