Dolmeh Barg

Savor the rich flavors of Dolmeh Barg, a Persian delight featuring tender grape leaves stuffed with a savory mix of rice, ground beef, and aromatic herbs. Ideal for a cozy family dinner or a festive gathering.

• 500 grams grape leaves
• 1 cup rice
• 200 grams ground beef
• 1 medium onion
• 1 tablespoon tomato paste
• 1 teaspoon allspice
• 2 tablespoons fresh herbs
• 1 cup chicken broth

Method

1. 1

   In a pan, sauté the chopped onion in a bit of oil until soft.

2. 2

   Add the ground beef and cook until browned. Stir in the tomato paste, allspice, and the soaked rice.

3. 3

   Mix in the fresh herbs and season with salt and pepper to taste. Remove from heat and let the filling cool.

4. 4

   Carefully separate the grape leaves and lay each leaf flat. Place a spoonful of the filling at the base of each leaf, fold in the sides, and roll tightly.

5. 5

   Arrange the rolled dolmeh in a pot, seam side down. Pour chicken broth over the top until just covered.

6. 6

   Cover the pot and simmer on low heat for about 60-90 minutes until the leaves are tender and the rice is fully cooked.

7. 7

   Allow the dolmeh to rest for 10 minutes before serving. Serve warm with yogurt or as is.