SAEDNEWS: Who Says You Should Only Make Dolma with Fresh Grape Leaves? “Ash-e Barg-e Mo” from Urmia
Ingredient | Quantity |
|---|---|
Grape leaves | 500 g (½ kg) |
Dried dill | 1½ tbsp (heaping) |
Dried savory (marzeh) | 1 tsp |
Rice | A handful |
Soaked split peas | 1/3 cup |
Onion | 1 medium |
Salt, pepper, turmeric | As needed |
Chop the onion and sauté it in some oil.
While sautéing, add pepper and turmeric to remove the raw smell of the spices and release their aroma.
Wash the grape leaves thoroughly, chop them finely, and add them to the sautéed onions along with a little salt. Sauté until fragrant.
Cover the pot and let the grape leaves cook until soft.
Add rice, soaked split peas, dill, savory, and some water to the cooked grape leaves. Let the soup simmer until fully cooked and thickened.
If the flavor is not tangy enough, you can add a little unripe grape (ghooreh) to make it slightly sour.
Preparation time for ingredients: approximately 15 minutes
Cooking time: about 2 hours
Ash-e Barg-e Moo can be served as lunch, dinner, or appetizer.
It can also be enjoyed during Ramadan as an Iftar meal.
The recipe is suitable for 3 servings.
