Dolmeh Kalam (persian Stuffed Cabbage Rolls)

Dolmeh Kalam, or Persian Stuffed Cabbage Rolls, is a traditional Iranian dish that is filled with a flavorful mixture of rice, herbs, and spices. These cabbage rolls are a delicious and satisfying meal that is perfect for a special occasion or a comforting family dinner.

Dolmeh Kalam (persian Stuffed Cabbage Rolls)

Ingredients

  • 1 large head of cabbage
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup vegetable broth

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, until they are pliable. Remove and set aside to cool.
  2. In a large bowl, mix together the cooked rice, onion, parsley, dill, mint, raisins, walnuts, cumin, cinnamon, salt, and pepper.
  3. Place a spoonful of the rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
  4. Heat the olive oil in a large pot over medium heat. Place the stuffed cabbage rolls seam side down in the pot.
  5. Pour the vegetable broth over the cabbage rolls. Cover the pot and simmer for 45-50 minutes, until the cabbage is tender and the filling is cooked through.
  6. Serve the Dolmeh Kalam hot, garnished with a dollop of yogurt or a squeeze of lemon juice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
35g
Fat
9g

Supplies

Large pot Knife Cutting board Large bowl Large pot or Dutch oven

Tools

Spatula Cooking twine (optional)

Serving suggestions

Serving suggestions: Serve with a side of yogurt and a fresh salad.

Tips & tricks

Tips: You can also add ground meat to the filling for a non-vegetarian version of Dolmeh Kalam.

Cost

$10