Dolmeh barge mo - Persian stuffed grape leaves

5 from 3 votes

Dolmeh barge mo - Persian stuffed grape leaves

A classic appetizer from the Eastern Med region - this version based on the Persian-style filling with meat, rice, split peas and herbs. So tasty.

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer/Starter

Cuisine: Persian

Servings: - 35 pieces

Calories: 33kcal

Author: Caroline's Cooking

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Ingredients

¼ cup yellow split peas
½ cup rice basmati works well
½ onion diced
2 green onion spring onion, sliced
1 clove garlic crushed or finely chopped
¼ lb ground beef beef mince, you can also used lamb and a little more is fine too
¼ cup parsley chopped leaf weight/volume
¼ cup mint chopped leaf weight/volume
3 tablespoon tarragon chopped leaf weight/volume
2 tablespoon dill chopped leaf weight/volume
¼ teaspoon turmeric
½ lemon juice ie from ½ lemon
30 grape leaves vine leaves, jarred, approx ½ jar
water at various points see below

US Customary - Metric

Instructions

Put the yellow split peas in a small pan with ¾cup/ 180ml water, bring to the boil and cook for around 15 minutes until tender.
Meanwhile rinse the rice well then add to the yellow split peas. If needed, add a little more water so that there is a layer over the rice, bring back to a simmer and then continue to cook for 8 more minutes. Drain any excess water and set aside.
While the peas and rice are cooking, cook the onions in a large skillet/frying pan until softened, around 5-10 minutes. Add the ground beef/beef mince, green onions and garlic and cook until browned, breaking it up as it cooks. Then, remove from the heat.
Combine the meat mixture, chopped herbs, the cooked rice and yellow split peas, and turmeric. Mix all together well. Add a little salt and pepper to taste and stir well.
Rinse the grape leaves/vine leaves to get rid of excess brine from the jar then lay a few out flat on a clean surface with the ribs of the leaf facing up and smooth side down. If there are stems left attached, trim these from the leaves.
Spoon some of the filling mixture - around 1tbsp per leaf - in the centre of each leaf, fold in the bottom edges, then the sides, tuck in the folded sides over the filling at the top then roll from the bottom towards the tip to make a roll (see pictures above).
Use some leftover leaves (eg ones that are torn/too small) and form a layer over the bottom of a pan, ideally wide, heavy based and shallow. Alternatively, lightly oil the pan. Arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly and with the join to the bottom. If possible make one layer but two if you need to.
Squeeze over the juice of ½ lemon and pour over ½ - ¾cup (120- 180ml) water. Cover with a plate to hold them down and put the lid on then cook over a medium-low heat for around 45mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.
Serve warm or at room temperature.

Video

Notes

Note - I made around 30 with this mixture (about ½ of a jar of leaves), but the exact number will depend on the size of the leaves.

Nutrition