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Prep Time: 40 min
Total Time: 130 min
Yield: 6
Dolmeh Barg-e Mo, or Persian Stuffed Grape Leaves, holds a special place in my heart. Making these with my grandma, using fresh grape leaves from her garden, was a cherished tradition. We’d spend hours preparing the tender leaves filled with a flavorful mix of rice, herbs, and spices. This dish is more than just food—it’s a taste of family, tradition, and love passed down through generations.
1 jar of grape leaves (about 60-70 leaves)
1 1/2 cups parboiled rice
1 1/4 cup parboiled split peas
1 lb ground beef
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/3 cup yogurt, plus extra for serving
2 teaspoons dried mint
2 teaspoons turmeric
1 teaspoon cumin
2 teaspoons paprika
Salt and pepper to taste
1 lime, sliced
A handful of sour grapes (optional)
1 tablespoon sugar
Juice of 1 lime
1 1/2 cup water
Carefully remove the grape leaves from the jar and rinse them under cold water to remove excess brine. Place the leaves in a large bowl of warm water for 10-15 minutes to soften. Gently separate and pat them dry.
In a large mixing bowl, combine the parboiled rice, split peas, ground beef, chopped dill, parsley, yogurt, dried mint, turmeric, cumin, paprika, and salt and pepper to taste. Mix the filling thoroughly until well combined.
Take a grape leaf and place it shiny side down on a clean surface. Trim the stem if it's too long. Place a small spoonful of the filling at the base of the leaf. Fold the sides of the leaf over the filling and then roll it up tightly, forming a small, cigar-shaped roll. Repeat this process for all the grape leaves.
Line the bottom of a large, heavy-bottomed pot with a layer of unused grape leaves to prevent the Dolmeh from sticking. Place the Dolmeh rolls in the pot in tightly packed rows, seam side down.
Arrange the slices of lime and sour grapes on top of the Dolmeh.
In a separate bowl, mix together water, sugar, and the juice of one lime. Pour this mixture over the Dolmeh in the pot.
Place a heatproof plate or a small lid on top of the Dolmeh to weigh them down during cooking. This helps keep them in place and prevents them from unraveling. Cover the pot with a lid.
Bring the pot to a simmer over low heat. Simmer the Dolmeh for about one hour to one hour and 30 minutes, or until the rice and split peas are fully cooked and the grape leaves are tender. Check the liquid level periodically and add more water if needed.
Once the Dolmeh are cooked, remove them from the heat and let them cool slightly before serving. You can serve them warm or at room temperature.
Serve the Dolmeh with yogurt and enjoy!
