Stuffed Grape Leaves

Name: Stuffed Grape Leaves (Dolmeh-ye Balg-e Mo-tabrizi)
Prep time: 1 h
Cook time: 3 h 15 min
Total time: 4 h 15 min
Yield: Makes 25 dolmehs
Cuisine: Iranian
Ingredients: 2 cups/200 g chopped spring onions; 4 cloves garlic, peeled and sliced; ¼ cup/20 g chopped fresh tarragon or 1 tablespoon dried; ½ cup/100 g lentils and ½ cup/100 g jasmine rice combined and soaked for 30 minutes, drained and rinsed; 1 tablespoon Azari advieh; ¼ cup/20 g fresh summer savory or 1 tablespoon dried; ½ cup/75 g raisins; ½ teaspoon freshly ground pepper; 3 cups/255 g chopped fresh parsley, or 1 cup dried; ¼ cup/40 g barberries, rinsed; ¼ cup/60 ml fresh lime juice; ½ cup/40 g chopped fresh dill or 2 tablespoons dried; ½ cup/100 g sugar; 1 onion, peeled and thinly sliced; 2 tablespoons fresh lime juice; 1 medium tomato, peeled and chopped; 1 teaspoon fine sea salt; 1 tablespoon fine sea salt; ½ teaspoon red pepper flakes; 50 fresh grape leaves (in season), or canned leaves; ¼ cup/60 ml white wine vinegar; ¼ cup/20 g chopped fresh mint or 1 tablespoon dried; ½ cup/120 ml oil; ½ cup/90 g bulgur

Dolmeh-ye Balg-e Mo-tabrizi

Preparation info

Makes
25
dolmehs

Difficulty
Complex
Ready in
4 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Vine Leaves

50 fresh grape leaves (in season), or canned leaves

Asia
Iran
Main course
Vegan

Method

For the vine leaves: Pick fresh and tender leaves from the grape vine, tie them together in batches, and blanch them in boiling water for 2 minutes. Drain in a colander and rinse with cold water. If using canned leaves, drain in a colander and rinse thoroughly.
For the filling: In a medium-sized saucepan place the lentils and rice mixture, and the