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Dolmeh-yeh Barg-e Mow
Ingredients: (4 servings)
• fresh vine leaves, 250 grams
• ground lamb or beef, 250 grams
• long-grain or basmati rice, 100 grams
• herbs: parsley, dill, mint, tarragon, spring onions, 250 grams
• large onions, two
• cooking oil
• tomato paste, two spoons
• salt
• black pepper
• fresh lime juice, 1/2 cup
• sugar, two spoons
Directions:
Fry onions in cooking oil over medium heat until golden. Add
ground meat and fry further until meat changes color. Add 1/2
cup water, salt, pepper and tomato paste. Mix and cook further
until water boils off.
Wash and finely chop the herbs. Fry in oil over medium heat
until wilted. Boil two cups of water in a small pot. Add 1
teaspoon of salt and rice and boil further until rice softens.
Drain the water and let cool slightly.
Mix prepared meat, herbs and rice well. Remove any remaining
stems from vine leaves, and wash. Add hot water and salt and
boil for 1-2 minutes until leaves soften slightly. Drain water
and allow to cool.
Mix lime juice, sugar, salt and pepper. Add half to the mix
prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot.
Place 2 or 3 layers of vine leaves in the pot. Stack two leaves
covering the cracks, place some of the Dolmeh mix on top and
wrap the leaves tightly around it. Repeat until all leaves or
the entire mix is used up. Place the dolmeh's in the pot packed
together. Add oil and 1/2 glass of hot water. Cover and cook
over low heat for about 20-30 minutes. If necessary, add more
hot water during cooking. Add the remainder of the lime juice
and sugar mix and cook for another 2-3 minutes.
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