A delicious Persian dish of grape leaves stuffed with a flavorful mix of rice, herbs, and ground meat, slow-cooked to perfection.
Dolmeh Barge Moo, or stuffed grape leaves, is a classic Persian dish that dates back centuries. The word dolmeh comes from the Persian word for "stuffed," and variations of this dish are found throughout the Middle East, Mediterranean, and the Caucasus region. In Iranian cuisine, dolmeh is traditionally prepared with grape leaves (Barge Moo) and stuffed with a fragrant mixture of rice, fresh herbs, and sometimes ground meat, then slow-cooked to absorb the flavors of a tangy tomato or pomegranate sauce. This dish is often served as an appetizer or main course, enjoyed during festive gatherings and family meals.
Ingredients
For the Stuffing:
1 cup basmati rice, rinsed
200g ground beef or lamb (optional for a vegetarian version)
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup fresh herbs (parsley, dill, mint, and cilantro), finely chopped
1 tsp turmeric
½ tsp cinnamon (optional)
½ tsp black pepper
1 tsp salt
1 tbsp olive oil
For the Grape Leaves & Cooking Sauce:
30-40 grape leaves, fresh or jarred
2 tbsp tomato paste
1 cup water or vegetable broth
2 tbsp pomegranate molasses (or lemon juice for a tangy taste)
2 tbsp butter or olive oil
½ tsp salt
Directions
Prepare the Grape Leaves:
If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then drain. If using jarred grape leaves, rinse them under cold water to remove excess brine.
Make the Stuffing:
Heat 1 tbsp olive oil in a pan over medium heat. Sauté the onion until golden, then add the garlic and cook for 1 more minute. If using, add the ground meat and cook until browned. Stir in the rice, herbs, turmeric, cinnamon, black pepper, and salt. Cook for 2-3 minutes, then remove from heat and let it cool slightly.
Fill & Roll the Dolmeh:
Lay a grape leaf flat, shiny side down. Place 1 heaping teaspoon of the filling in the center. Fold the bottom up, then fold in the sides, and roll tightly into a small parcel. Repeat with the remaining leaves and filling.
Prepare the Cooking Pot:
Line the bottom of a large pot with extra grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in the pot in layers.
Cook the Dolmeh:
In a bowl, mix tomato paste, water (or broth), pomegranate molasses (or lemon juice), butter, and salt. Pour the sauce over the grape leaves, ensuring they are just covered. Place a small plate over the dolmeh to keep them from unrolling while cooking. Cover the pot and simmer on low heat for 1.5 hours, or until the rice is fully cooked.
Serve & Enjoy:
Let them cool slightly before serving. Enjoy warm or at room temperature with yogurt or fresh herbs on the side.
Recipe Note
Tips & Variations
For a vegetarian version, omit the meat and add chopped mushrooms or lentils.
For a richer flavor, replace water with chicken or vegetable broth.
For extra tanginess, increase the amount of pomegranate molasses or lemon juice.
For a sweet variation, add raisins or barberries (zereshk) to the filling.
