Dolmeh barg-e mo

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.