Recipe: Dolmeh-yeh Barg-e Mow - Stuffed Grape Leaves

by Habeeb Salloum, Nov 4, 2004 | Destinations: Iran / Tehran

Serves about 6

1 pound jar grape leaves or fresh grape leaves
1 pound lamb, ground or cut into very small pieces
1 cup rice, rinsed
2 medium onions, very finely chopped
2 medium tomatoes, finely chopped
4 cloves garlic, crushed
1/2 cup finely chopped green onions
2 tablespoons finely chopped fresh coriander
4 tablespoons olive oil
1 teaspoon sugar
1 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
2 teaspoonS salt
2 cups tomato juice mixed with 1 teaspoon oregano

Thoroughly wash out salt from grape leaves in jar, then set aside. If using fresh grape leaves, dip the leaves in boiling water, then drain and use.

Prepare stuffing by combining all remaining ingredients, except 1 teaspoon of the salt and tomato juice.

Place approximately heaping tablespoon stuffing, depending on size, on wide end of each leaf, then roll tightly, making sure to tuck in ends when rolling. Continue until all leaves are rolled.

Place any extra leaves on bottom of a saucepan, then arrange rolls over top side by side in alternating layers. Sprinkle remaining salt over top, then pour tomato juice over rolls. Cover with inverted plate, then add enough water to barely cover plate. Bring to boil, then cover. Cook over medium heat for 1 hour or until meat and rice are done. Serve hot as main course or for snacks.

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