Stuffed grape leaves (dolmeh)

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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6 Comments

  1. You’re welcome! People get intimidated by dishes like this, but it really is so easy! Let me know how it goes if you try it out.