Dolmeh Barg is a beloved Persian dish made by wrapping a delicious stuffing of rice, herbs, and spices inside tender grape leaves. Often served as an appetizer or side dish, these stuffed grape leaves are aromatic, flavorful, and easy to enjoy. With the combination of fresh herbs, tangy lemon, and a subtle sweetness from dried fruits, Dolmeh Barg is a perfect balance of textures and flavors that will delight your taste buds. Whether served warm or at room temperature, this dish is sure to be a crowd-pleaser!
Key Information
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Number of Servings: 4-6 servings
- Serving Size: 4-5 stuffed grape leaves per person
Nutritional Information (Per Serving)
- Calories: 200 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 6g
- Sodium: 250mg
- Fiber: 4g
Note: Nutritional values are approximate and may vary depending on specific ingredients and portion sizes.
Ingredients List
- 1 jar (about 15 oz / 425g) grape leaves (packed in brine, drained and rinsed)
- 1 cup basmati rice (rinsed)
- 1 medium onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup dried currants or raisins (optional, for a sweet touch)
- 1 tsp turmeric powder
- 1/2 tsp cinnamon powder (optional)
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 1/4 cup pomegranate molasses (optional, for extra tang)
- 1 1/2 cups water or vegetable broth (for cooking)
- 1 tbsp olive oil (for drizzling on top)
Detailed Method of Preparation
Prepare the Rice Mixture:
- In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft and golden.
- Add the rinsed rice to the pan and stir for 2-3 minutes. The rice will begin to toast lightly.
- Stir in the turmeric, cinnamon (if using), black pepper, salt, and tomato paste. Mix well to coat the rice with the spices.
- Add 1 cup of water and bring it to a boil. Lower the heat, cover the pan, and cook for 8-10 minutes, or until the water is absorbed and the rice is only partially cooked. Remove from heat and let it cool slightly.
Mix the Herbs and Dried Fruit:
- To the cooked rice, add the fresh dill, parsley, mint, and dried currants or raisins (if using). Stir well to combine.
- Add the lemon juice and pomegranate molasses (if using) to the rice mixture for a balanced tangy sweetness. Taste and adjust seasoning if necessary.
Stuff the Grape Leaves:
- Prepare a clean surface and set up an assembly line with the grape leaves, rice mixture, and a bowl of warm water.
- Lay a grape leaf flat on a clean surface with the veins facing up. Place about 1-2 tablespoons of the rice mixture near the stem end of the leaf.
- Fold in the sides of the grape leaf, then roll it up tightly from the stem end, making sure the rice filling is securely wrapped. Repeat the process for the remaining grape leaves and rice mixture.
Cook the Stuffed Grape Leaves:
- Line the bottom of a large pot with a few grape leaves to prevent the stuffed leaves from sticking to the pan. Arrange the stuffed grape leaves tightly in layers, seam side down.
- Once all the grape leaves are stacked in the pot, drizzle the top with 1 tablespoon of olive oil and add the remaining 1/2 cup of water (or vegetable broth).
- Cover the pot with a tight-fitting lid and simmer over low heat for 40-45 minutes. Check occasionally to make sure there’s enough liquid to prevent burning. The grape leaves should be tender, and the rice should be fully cooked.
Serve:
- Allow the Dolmeh Barg to cool slightly before serving. These stuffed grape leaves can be served warm or at room temperature. Garnish with extra fresh herbs or a drizzle of olive oil. Serve with a side of yogurt or a fresh salad for a complete meal.
Tips for Culinary Success
Grape Leaves:
Grape leaves are typically sold in jars packed in brine. Be sure to rinse them well under cold water to remove the excess brine, which can be quite salty. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes to soften them before stuffing.Rice Texture:
The rice used in Dolmeh Barg should be only partially cooked before stuffing to avoid it becoming mushy during the simmering process. It will continue to cook and absorb the flavors from the herbs and spices as it steams in the grape leaves.Herb Substitution:
While fresh dill, parsley, and mint are traditional, you can experiment with other herbs like tarragon or cilantro for a different flavor profile. The herbs are the backbone of the dish, so use fresh and aromatic varieties for the best results.Sweetness:
The dried currants or raisins add a touch of sweetness to the savory stuffing, which is typical in Persian cooking. If you prefer a less sweet version, you can omit the dried fruit or use chopped dates for a milder sweetness.Pomegranate Molasses:
If you have pomegranate molasses, it adds a lovely tang and depth to the dish. However, if it's not available, you can skip it or substitute it with a small amount of lemon juice and a touch of sugar to mimic the tartness.
Frequently Asked Questions (FAQs)
Q: Can I make Dolmeh Barg ahead of time?
A: Yes! Dolmeh Barg tastes even better the next day as the flavors have time to meld. You can prepare them ahead of time and store them in the refrigerator for up to 3 days. They can be served cold, or gently reheated on the stovetop with a little water.
Q: Can I freeze stuffed grape leaves?
A: Yes, you can freeze Dolmeh Barg either before or after cooking. To freeze them before cooking, arrange the stuffed grape leaves on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag and store for up to 3 months. When ready to cook, simmer them directly from frozen.
Q: Are Dolmeh Barg vegetarian?
A: Yes, Dolmeh Barg is typically vegetarian, as it’s filled with rice, herbs, and vegetables. If you’d like a heartier version, you can add ground meat such as lamb or beef to the rice mixture.
Q: How do I know when the stuffed grape leaves are done?
A: The grape leaves should be tender and soft to the touch. If you're unsure, carefully unwrap one and check the rice—if it's fully cooked and fluffy, the dish is ready.