Dolmeh Barg (rice-stuffed Grape Leaves)

Dolmeh Barg, also known as Rice-stuffed Grape Leaves, is a classic dish in Caspian cuisine. These savory and tangy grape leaves are filled with a flavorful rice mixture, making them a delicious appetizer or main course.

Dolmeh Barg (rice-stuffed Grape Leaves)

Ingredients

  • 1 jar of grape leaves, drained and rinsed
  • 1 cup of rice
  • 1 onion, finely chopped
  • 1/4 cup of fresh dill, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of olive oil
  • 1/4 cup of lemon juice
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix the rice, chopped onion, dill, mint, olive oil, lemon juice, salt, and pepper.
  2. Place a grape leaf on a flat surface, shiny side down, and add a spoonful of the rice mixture to the center of the leaf.
  3. Fold the bottom of the leaf over the filling, then fold the sides in, and roll it up tightly.
  4. Repeat with the remaining grape leaves and rice mixture.
  5. Place the dolmeh barg in a pot, seam side down, and add enough water to cover them.
  6. Cover the pot and cook over medium heat for 45 minutes.
  7. Remove from the heat and let them cool before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
4g

Supplies

Pot

Tools

Spoon

Serving suggestions

Serve the dolmeh barg with a side of yogurt and a sprinkle of sumac for a traditional Caspian meal.

Tips & tricks

For a time-saving option, you can use pre-cooked rice for the filling.

Cost

$10