forme e luoghi del potere For the Chicago Naw-Ruz celebration I made Persian dolmeh. I had lent my favorite cookbook to a coworker, and realized that I needed to take another look at the recipe. A quick Google search confirmed my fear: there were no recipes that matched what I remembered, and certainly no tutorials. My mother’s mother taught me at a young age how to make dolmeh, and it is one of my favorite foods. It can be an appetizer or a main dish, and is remarkably easy to make. I took photos as I went!
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2/3 cup rice
1/2 cup yellow split peas
1 tsp salt
1 onion, diced
2 cloves garlic, diced
1/2 lb ground beef or lamb
1 cup chopped scallions
1/2 cup chopped fresh dill or 2 Tbs dried
1/4 cup chopped fresh mint or 1 Tbs dried
3 1/2 cups chopped fresh parsley or 1 cup dried
1/4 tsp black pepper
1 tsp cinnamon
2 tsp lemon juice
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