Photograph of the finished Dolmeh barg mo

Middle East · Lá nho cuốn đậu Hà Lan nho khô ăn nguội

Dolmeh barg mo

2 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 120 leaves
  • Photograph of Dried shelled peas Dried shelled peas 12.7 oz
  • Photograph of Basmati rice Basmati rice 11.3 oz
  • Photograph of Raisins Raisins 7.1 oz
  • Photograph of Palm sugar Palm sugar 4.9 oz
  • Photograph of Fennel seeds Fennel seeds 2.5 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz
  • Photograph of Lime Lime 6
  • Photograph of Olive oil Olive oil 1 ⅛ cups
  • Photograph of Onion Onion 2.4

Method

  1. 1 Soak the salted grape leaves in warm water three times to remove the salt, then cut off the stems.
  2. 2 Simmer shelled peas for 20 minutes until tender but not mushy.
  3. 3 Mix the beans with soaked rice, raisins, dill, mint, and sautéed onions.
  4. 4 The filling, which is meatless and contains palm sugar syrup, is different from the savory rice and meat filling.
  5. 5 Roll the leaves into small tubes, arrange them tightly in the pot, and place a heavy plate on top.
  6. 6 Simmer for 45 minutes with lemon juice, honey, and olive oil, then let cool and refrigerate for 3 hours.

With an appliance

  • Pressure cooker 1 hr 8 min

    Replace step 6: insert a heat-resistant plate over the rice rolls, cook under low pressure for 14 minutes, then release pressure naturally for 10 minutes; reduce the simmering time from 45 to 24 minutes, the rice will expand but the rice rolls will not come apart because they are not stirred. The beans from step 2 are still simmered separately, and the dish must still be cooled and refrigerated after opening the lid.

Start cooking