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Title: Dolme Bargeh (Stuffed Grape Leaves)
Categories: Lamb Ground Jewish Sephardic Iranian
Yield: 1 Servings
| DOLME SHEREEN------------------------------- (Sweet Stuffing) | ||
| 1/2 | c | Raw rice, rinsed & drained |
| 1 | tb | Yellow split peas, rinsed |
| 1 | tb | Corn oil |
| 1 | md | (1/2 cup) onion, chopped |
| 1 | tb | Barberries (zereshk) (opt) |
| 2 | tb | Dried currants |
| 1 | tb | Dried lime (limoo amoni), crushed |
| 1/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cuminseed |
| 1/2 | c | (3 ozs) ground lamb |
| Grape leaves | ||
| 1 | c | Water |
| 1/4 | c | Water, if needed |
| VARIATION | ||
| DOLME SABZI | ||
| (Herb Stuffing) | ||
| 1 | tb | Dried dill |
| 1 | tb | Dried parsley |
| 1 | ts | Dried tarragon |
| 2 | Scallions, chopped | |
Persians stuff grape leaves in two ways: shaped standard way, like a cigar abt 3-" long & 1/2-" thick, or shaped in a rectangle and 1-1/2-" long & 1-" wide. Each should be made w/one grape leaf only (found in jars packed in California), as using more than one leaf creates a rather tough package. Following are two stuffings; one is sweet and other herbal.
1. Cook rice in water for 5 mins & yellow split peas in water for 15 mins, separately. Drain each one & put into a mixing bowl w/all other ingredients. Mix well.
2. Use abt 1 tb mixture to stuff each grape leaf in whichever style you wish, tightly folding leaf over filling. Do not overstuff since leaves may open up. Put 1 or 2 flat grape leaves in bottom of pan & arrange stuffed leaves in layers. Cover leaves w/plate that will fit into pan & hold them down. Pour in 1 c water. Cover pan, bring to a boil, & cook over low heat for 1/2 hr. If water evaporates too quickly, add 1/4 c water to prevent scorching. At end water should be completely evaporated.
Serve warm as an appetizer. Makes abt 22 of cigar-shaped leaves or 18 in rectangular shape. The stuffed leaves may be refrigerated for 2 or 3 days. They are best eaten warm & can be lightly reheated.
VARIATION: DOLME SABZI (Herb Stuffing)
To make Herbal Stuffing, just substitute dill, parsley, tarragon, and scallions for barberries, currants, & limoo. Proceed as w/ Sweet Stuffing.
NOTE: Since fresh herbs are not always available, I have substituted dry. When using fresh dill, parsley, or tarragon, simply double quantity noted. For example, 1 tb dried dill or 2 tb fresh chopped.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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