Name: Grape Leaves with Sweet and Sour Stuffing (Dolmeh-ye barg-e mo)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: Makes 6–8 servings
Cuisine: Iranian
Ingredients: 1 teaspoon ground cinnamon; ½ teaspoon red pepper flakes; 2 tablespoons lime juice; ½ teaspoon ground black pepper; 3½ cups (335 g) chopped fresh parsley or 1 cup (80 g) dried; ½ pound (225 g) ground lamb (or beef, chicken thighs, or fish fillets); ¼ cup (20 g) chopped fresh tarragon, or; ¼ cup (20 g) chopped fresh mint or 1 tablespoon dried; ¼ cup (20 g) fresh summer savory or 1 tablespoon dried; ½ cup (120 ml) olive oil; ⅓ cup (80 ml) fresh lime juice; 2 cloves garlic, peeled and sliced; 1 teaspoon sea salt; ⅔ cup (160 g) grape molasses or brown sugar; ½ cup (40 g) chopped fresh dill, or 2 tablespoons dried; ⅓ cup (80 ml) wine vinegar; ⅔ cup (130 g) rice; ¼ cup (60 g) yellow split peas; 50 fresh grape leaves (in season) or canned leaves; 1 cup (100 g) chopped spring onions; 1 onion, peeled and thinly sliced; ½ teaspoon sea salt; 1 cup (240 ml) broth (recipe)

Preparation info

Makes
6–8
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

50 fresh grape leaves (in season) or canned leaves

Asia
Iran
Main course
Starter
Gluten-free
Southeast Asia

Method

Preheat oven to 350°F (180°C).
If using fresh grape leaves, pick small and tender ones, tie them together in batches and blanch them in boiling water for 2 minutes, then drain in a colander, and rinse with cold water. For canned grape leaves, drain in