Dolmeh Barg Mo (Stuffed Grape Leaves)

🛒 Ingredients

• Grape leaves, jarred (drained) 50 g · 4 kcal
• Ground lamb (or beef) 50 g · 85 kcal
• Short-grain rice, uncooked 20 g · 72 kcal
• Onion, finely chopped 25 g · 10 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Fresh dill, chopped 4 g · 2 kcal
• Fresh mint, chopped 3 g · 1 kcal
• Tomato paste 5 g · 4 kcal
• Olive oil 5 g · 40 kcal
• Lemon juice 10 g · 2 kcal
• Water (for cooking) 100 g · 0 kcal
• Turmeric and black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine, then pat dry. Trim any thick stems if present.
2. In a large bowl, combine the uncooked rice, ground lamb, finely chopped onion, fresh parsley, dill, and mint. Add tomato paste, olive oil, turmeric, and black pepper; mix well until thoroughly combined.
3. Lay a grape leaf shiny side down on a flat surface. Place a spoonful of filling near the stem end, fold the bottom edges over the filling, then fold in the sides, and tightly roll it up towards the tip. Repeat for all leaves.
4. Line the bottom of a heavy-bottomed pot with a few extra grape leaves or thin lemon slices. Neatly arrange the rolled dolmas tightly in layers in the pot.
5. In a bowl, whisk together water, lemon juice, a tablespoon of olive oil, and a pinch of salt. Pour the liquid over the dolmas until they are just covered.
6. Place a heat-proof plate or small lid directly on top of the dolmas to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until rice is tender and liquid is mostly absorbed.
7. Carefully remove the plate, let the dolmas rest for 10-15 minutes, then gently transfer to a serving platter. Serve warm or at room temperature, often with yogurt on the side.