Photograph of the finished Dolmeh barg-e mo

Middle East · Lá nho cuốn thịt gạo Dolmeh

Dolmeh barg-e mo

2 hr 20 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 80 leaves
  • Photograph of Lamb Lamb 800 g
  • Photograph of Basmati rice Basmati rice 320 g
  • Photograph of Dill Dill 120 g
  • Photograph of Herbs Herbs 160 g
  • Photograph of Lentils Lentils 160 g
  • Photograph of Pomegranate molasses Pomegranate molasses 140 ml
  • Photograph of Onion Onion 2
  • Photograph of Sugar Sugar 60 g
  • Photograph of Oil Oil 160 ml

Method

  1. 1 Soak the salted grape leaves in warm water for 20 minutes, then blanch for 2 minutes and drain.
  2. 2 Sauté the onions with the minced lamb, then mix in the rice, lentils, dill, and chopped herbs.
  3. 3 Place a spoonful of filling on the back of the grape leaf, then fold both sides and roll tightly.
  4. 4 Arrange the rolls tightly together in the pot and place a plate on top to press them down.
  5. 5 The plate is there to keep the rolls from unraveling when the water boils; without it, the whole pot would turn into porridge.
  6. 6 Pour in the pomegranate syrup and sugar mixture, then steam over the lowest heat for 55 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: cook under low pressure for 18 minutes, then release the pressure naturally; the plate must still be pressed down on the roll.

Start cooking