Dolmeh Barg Mo I Iranian Stuffed Grape Leaves I دلمه برگ مو I The Cooking Show

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is less expensive.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg can provide a similar warmth with fewer calories.

grape leaves

🥗Healthier: cabbage leaves

💰Cheaper: collard greens

Cabbage and collard greens are often easier to find and less costly.

Prepare charcoal for cooking.

Chop onions and garlic into very small pieces.

Melt butter in a pan over fire.

Add chopped onions and garlic to the melted butter.

Add one teaspoon of turmeric and sauté until onions are translucent.

Add ground beef and cook until browned.

Add 4 ounces of vegetable broth, salt, and 4 ounces of uncooked split yellow peas.

Add 10 ounces of half-cooked rice and mix well.

Chop fresh herbs (mint, parsley, cilantro, dill) and add to the rice mixture.

Add a small amount of savory plants and tarragon to the mixture.

Add barberries and olive oil to the mixture.

Prepare the pot by adding olive oil and covering the bottom with grape leaves.

Roll the grape leaves with the filling and place them seam-side down in the pot.

Cut the tops off tomatoes, scrape the insides, fill with the mixture, and place the tops back on.

Prepare the sauce with vegetable broth, pomegranate molasses, sour plum puree, Aleppo pepper, lime juice, olive oil, and water.

Pour the sauce over the stuffed grape leaves and sprinkle with barberries.

Cover and cook for 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary