Stuffed vine leaves rolls (Dolmeh)
#Dolmeh or Stuffed vine Leaves rolls are one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find Dolmeh in different types: sometimes Dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well.
All types are really tasty and just yummy. My mother used to cook Sweet dolmeh ( with grape leaves, sugar, vinegar, raisin, minced beef, yellow split peas and rice) and also sour dolmeh. Today I am going to present sour one from my mother land Ardebil. This type of dolmeh has rich ingredients. You need good time for stuffing and rolling leaves.
Stuffed vine leaves rolls (Dolmeh)
#Dolmeh or Stuffed vine Leaves rolls are one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find Dolmeh in different types: sometimes Dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well.
All types are really tasty and just yummy. My mother used to cook Sweet dolmeh ( with grape leaves, sugar, vinegar, raisin, minced beef, yellow split peas and rice) and also sour dolmeh. Today I am going to present sour one from my mother land Ardebil. This type of dolmeh has rich ingredients. You need good time for stuffing and rolling leaves.
Open in Cookpad AppSteps
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In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
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In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand.
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Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
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Take a big pot. place rolled leaves one by one in the pot.
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Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes.
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You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
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Ingredients
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Ingredients
Cooksnaps
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