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.
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
- In a bowl, mix the rice, chopped onion, dill, mint, olive oil, lemon juice, salt, and pepper.
- 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.
- Fold the bottom of the leaf over the filling, then fold the sides in, and roll it up tightly.
- Repeat with the remaining grape leaves and rice mixture.
- Place the dolmeh barg in a pot, seam side down, and add enough water to cover them.
- Cover the pot and cook over medium heat for 45 minutes.
- 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