dinner · gluten-free · dairy-free
Dolmeh barg mo (Persian stuffed grape leaves)
Grape leaves wrapped around beef, rice, split peas and herbs, then simmered in a sweet-sour broth.
- Time
- 120min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
Cook the onions, scallions and garlic, add the beef, turmeric, rice and peas, then fold in the herbs and season.
-
2
Fill each leaf with a spoonful, fold the sides and roll tightly.
-
3
Pack seam-side down in a pot lined with spare leaves. Pour over the broth, weigh with a plate.
-
4
Simmer covered on low 50-60 minutes until the rice is tender. Serve warm with yogurt.
