Cabbage Leaves with Rice and Split Peas Stuffing

Name: Cabbage Leaves with Rice and Split Peas Stuffing (Dolmeh-ye kalam)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Iranian
Ingredients: 2 large heads of green or savory cabbage; ¼ cup (50 g) rice; 2 large heads of green or savory cabbage; 1 teaspoon ground cinnamon; ½ teaspoon smoked paprika; 1 teaspoon red pepper flakes; 2 teaspoons ground cumin; ½ teaspoon turmeric; 1 teaspoon freshly ground pepper; 2 teaspoons sea salt; 1 pound (450 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 pound (450 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 pound (450 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 pound (450 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 pound (450 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 onion, peeled and thinly sliced; ½ cup (120 ml) oil; ¼ cup (50 g) split peas or mung beans; ¼ cup (50 g) split peas or mung beans; ¼ cup (60 ml) oil, butter, or ghee*; ¼ cup (60 ml) oil, butter, or ghee*; ½ cup (120 g) grape molasses or brown sugar; ½ cup (120 g) grape molasses or brown sugar; ⅓ cup (80 ml) wine vinegar or fresh lime juice; ⅓ cup (80 ml) wine vinegar or fresh lime juice; 2 tablespoons tomato paste; ¼ cup (20 g) chopped fresh parsley; 3 tablespoons chopped fresh mint; 2 tablespoons chopped fresh dill; 3 tablespoons chopped fresh tarragon

Dolmeh-ye kalam

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 large heads of green or savory cabbage

Asia
Iran
Main course
Starter
Gluten-free

Method

Core cabbage and plunge it into a large pot of boiling salted water. Cover and boil for 5 minutes, drain in colander, and rinse under cold water. Remove individual leaves using your hands, or if too hot, use tongs. Set aside on a pan sheet lined with paper towels.
To make the filling: In a saucepan, cook rice and split peas in 3 cups water and ½ teaspoon salt o