Dolmeh Barge Mo (persian-style Stuffed Grape Leaves)

Dolmeh Barge Mo, also known as Persian-style Stuffed Grape Leaves, is a classic dish from Caspian cuisine. These delicious grape leaves are stuffed with a flavorful mixture of rice, herbs, and spices, making them a perfect appetizer or main course.

Vegetarian Vegan Appetizer/Main Course Caspian Persian Cuisine Grape Leaves Stuffed Appetizer Main Course
Dolmeh Barge Mo (persian-style Stuffed Grape Leaves)

Ingredients

  • 1 jar of grape leaves, drained and rinsed
  • 1 cup of long-grain rice
  • 1 onion, finely chopped
  • 1/2 cup of fresh dill, chopped
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cinnamon
  • Salt and pepper to taste
  • 1 lemon, sliced

Instructions

  1. In a large bowl, mix together the rice, onion, dill, parsley, mint, olive oil, cumin, coriander, cinnamon, salt, and pepper.
  2. Place a grape leaf on a flat surface, shiny side down. Trim the stem. Place a small amount of the rice mixture in the center of the leaf.
  3. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up into a tight cylinder.
  4. Repeat with the remaining grape leaves and rice mixture.
  5. Place the stuffed grape leaves in a large pot, seam side down, and top with lemon slices.
  6. Add enough water to the pot to cover the grape leaves. Place a plate on top of the grape leaves to keep them from floating.
  7. Cover the pot and cook over medium heat for 45 minutes, or until the rice is tender.
  8. Remove the dolmeh barge mo from the pot 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

Large pot Plate

Tools

Knife Cutting board Bowl

Serving suggestions

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

Tips & tricks

To make the rolling process easier, you can blanch the grape leaves in boiling water for a few minutes before using them.

Cost

$10