Dolmeh Barg Mo - Iranian Stuffed Grape Leaves | 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.

Rinse grape leaves in cold water and soak in hot water for 10 minutes to soften.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add ground lamb to the skillet and cook until browned, about 7 minutes.

Stir in rice, chopped parsley, mint, cinnamon, salt, and pepper, and cook for 2 minutes.

Remove from heat and let the filling cool slightly.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of filling near the stem end.

Fold the sides over the filling and roll tightly from the stem end to the tip.

Repeat with remaining leaves and filling.

Place the stuffed leaves seam-side down in a pot and layer with sliced tomatoes.

Drizzle with lemon juice and olive oil, then add enough water to cover the leaves.

Cover the pot and simmer on low heat for 45 minutes until rice is cooked and leaves are tender.

Cooking Techniques

Spice Level: