dinner · dairy-free · gluten-free
Dolmeh (Persian stuffed grape leaves)
Grape leaves rolled around beef, rice, split peas and herbs, simmered sweet and sour.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the split peas 15 minutes, add the rice for 5 more, then drain.
-
2
Brown the beef, onion, scallions and garlic in 1 tbsp oil until the beef is no longer pink. Mix with the rice, peas, herbs, turmeric and salt.
-
3
Lay a leaf vein-side up, add a tablespoon of filling, fold in the sides and roll tightly.
-
4
Pack seam-side down in a pot lined with spare leaves. Mix the lemon, sugar, remaining oil and the water and pour over.
-
5
Weigh down with a plate, cover and simmer on low 50 minutes, until the filling reaches 71°C (160°F). Rest 15 minutes before serving.
