Dolmeh-Ye Barg-E Mo I(Persian Stuffed Grape Leaves)
Delicate Persian stuffed grape leaves filled with rice, split peas, herbs, and currants, offering a savory, tangy flavor profile perfect as a main or appetizer for gatherings.
Ingredients
- 1/4 cup yellow or green split peas ⓘ
- 1/2 cup uncooked rice (Basmati or long grain) ⓘ
- 1 medium onion ⓘ
- 1/4 cup butter or oleo ⓘ
- 3 tablespoons dried dill weed ⓘ
- 1 bunch scallions ⓘ
- 1 egg ⓘ
- 1/2 cup currants ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon turmeric ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 can grape leaves ⓘ
- 1/4 cup lemon juice or vinegar ⓘ
- 2 tablespoons sugar ⓘ
- 1 cup water ⓘ
Instructions
- Cook split peas in boiling water until tender, about 20 minutes.
- Drain and set aside.
- Cook rice in lightly salted water by boiling for 15 minutes.
- Drain and set aside.
- Saute chopped onion in butter until translucent.
- Add chopped scallions and cook a few minutes more.
- Mix together cooked rice, peas, onion, scallions, slightly beaten egg, currants, and seasonings in a large bowl.
- Drain and rinse grape leaves, then spread out flat.
- Place about 1 tablespoon of rice mixture on each leaf.
- Fold edges over and roll up to enclose filling.
- Line the bottom of a pot with unused grape leaves.
- Arrange stuffed leaves seam side down in the pot.
- Mix lemon juice or vinegar, sugar, and water, then pour over the stuffed leaves.
- Cover and simmer over low heat until tender, about 30 minutes.
Tips & Substitutions
For a variation, you can substitute the split peas with lentils for a different texture. If you prefer a vegetarian version, omit the egg and use vegetable broth instead of water for cooking the stuffed leaves. Fresh herbs like parsley or mint can enhance the flavor profile, adding a refreshing touch to the filling. Ensure grape leaves are well-drained to avoid excess moisture in the dish.
Serving Suggestions
Serve the dolmeh warm, garnished with fresh herbs like parsley or mint. They pair beautifully with a side of yogurt or tzatziki for added creaminess. For a complete meal, consider serving with a fresh salad or Mediterranean sides like hummus or tabbouleh. Enjoy them as a delightful appetizer or main dish.
Storage & Reheating
Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place them in a pot with a splash of water, cover, and warm them gently over low heat. You can also microwave them in a covered dish with a little water, checking periodically to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Dolmeh-Ye Barg-E Mo I(Persian Stuffed Grape Leaves) contains roughly 389 calories, with 9g protein, 69g carbohydrates, and 9g fat. It is an excellent source of iron (36% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1448mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make dolmeh in advance?
Yes, dolmeh can be made ahead of time. Prepare the stuffed grape leaves and store them in the refrigerator. They can be cooked the next day, or you can freeze them before cooking. Just ensure to thaw them completely before reheating.
What can I use instead of grape leaves?
If grape leaves are hard to find, you can use blanched cabbage leaves as a substitute. They will provide a different flavor but still hold the filling well. Just ensure they are tender enough to roll without tearing.
How do I know when the dolmeh are done cooking?
The dolmeh are done when the leaves are tender and the filling is heated through, usually after about 30 minutes of simmering. You can check by gently unrolling one to see if the rice is fully cooked and fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).