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.
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
- 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.
- In a large bowl, mix together the cooked rice, onion, parsley, dill, mint, raisins, walnuts, cumin, cinnamon, salt, and pepper.
- Place a spoonful of the rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
- Heat the olive oil in a large pot over medium heat. Place the stuffed cabbage rolls seam side down in the pot.
- 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.
- 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