جمعه ۵ آذر ۱۳۸۹ ه‍.ش.

Persian stuffed Dolma ; Grape Leaves


Iranian style Dolma

Persian stuffed Dolme ; Grape Leaves


Ingredients

Grape leaves 500gr. fresh / canned ; available at most Iranian , Middle east and Turkish & Greek markets

1Cup Uncooked ( brocken) rice , soaked in water for 12 hours and drained
cup ½split chickpeas , soaked in water for 24 hours and drained and half cooked

cup ½brocken wheat , soaked in water for 24 hours and drained

300gr. minced meat

a blend of Fresh ground all spices and salt & pepper ,to taste

4big onion , julienne chops : cut into matchstick sized pieces ,some for decoration

500gr. Freshly chopped green mixed vegetables ; parsley , Taragon , cilantro , mint , dill ,Summer savoury , green onion , oregano ,fresh garlic , and 1 tablespoon dried rose powder

Tomato paste 1full tablespoon

3full tablespoons freshly brewed saffron : 1 tablespoon red threads of saffron : grind them with a pinch of sugar then Add about 5 tablespoons of hot boiled water to the ground saffron and shake well. And allow to brew.

One Lemon juice or 3/4cup vinegar with 3/4sugar , to taste

cup½ vegetable Oil

3cups of water


points
you prepare a filling of these ingridients to be rolled up inside the tender grape leaves. The rolls are then simmered in a savory broth, often with tomato juice. You can simmer or even steam them just a few minutes then after cooling , you can keep them in fridge. Or you freez . Be carefull ; sometimes the canned grape leaves are too salty .You can soak them for about 12 hours & drain.


Directions :

In a saucepan, sauté the onion in vegetable oil until golden brown
Add meat and continue to cook till brown
Add salt & all spices , pepper and tomato paste and some water to cook
Add split half cooked chickpeas
Leave it to dry
Add rice and broken wheat and green chopped vegetables
Add the water, saffron and test salt, and pepper and lemon
Let them cool




you can both roll the leaves up or just easily wrap them as a square pack






Fold the sides in and roll the leaf up ; put fillings inside the leaves ( outside is more shiny and bueatiful ) if needed you can use two leaves overlap by together .



be carefull & use not much mixed ingridients or they would be opend




Put some wide leaves at the bottom of the pot in even tight rows


Place the Dolmas one by one by eachother at the bottom , so that they would not lose shape
Bring the water or broth to a boil and simmer for 5 to 7 add some tomato paste & brewed saffron ( this is for covering Dolmas )
When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
Add ½ of the lemon juice and broth & water to cover half of the rolled leaves

Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.




Add some Tomato or green sour grapes & Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
Remove the plate and dolmas from the pan, drizzle with some caramelized Onions with oil and lemon juice, and serve.
Dolme may be served warm or at room temperature. Serve with Yogurt and Mint and garlic Sauce if desired or you can serve with some sugar & vinegar/lemon juice .
Makes about 40 depends on size.


Yogurt and Mint Sauce



Ingredients

cup1 plain yogurt
cup¼ fresh minced / dried mint
garlic clove 1 , minced

directions :

Combine yogurt, mint, and garlic in a small bowl
Season to taste with salt and pepper
Serve with Dolmas (Stuffed Grape Leaves) , cucumbers, or with any salad


Traditional Persian Food Recipes
:

http://forum.sofrehkhune.com/forum383/

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