Saed News: Lettuce dolma is one of the most delicious types of dolma, made by combining tender lettuce leaves with meat, herbs, and various seasonings. This dolma has an elegant appearance and an exceptional taste, making it a great choice for serving at gatherings and parties.
According to the Saed News cooking section, this is one type of dolma that is made using lettuce. You can adjust the filling ingredients to your taste and choose between iceberg or regular lettuce. Lettuce dolmas are typically rolled or bundled and can be easily arranged in a pot. Dolma is a very popular dish across Asia, especially in countries like Turkey, Russia, and the Caucasus, and is also much loved among Iranians. They are made using a variety of vegetables, filled with seasoned meats and herbs, and cooked in a flavorful sauce. You can prepare different kinds of dolmas for your ceremonies and gatherings.
Today in Parsi Day, we will teach you how to prepare lettuce dolma with meat, along with its special sauce. Stay with us!
Ingredient | Amount |
|---|---|
Rice | 1 cup |
Split peas (lappeh) | ½ cup |
Ground meat | 200 grams |
Onion | 1 |
Chopped aromatic herbs | ½ cup |
Date or grape molasses | 3 tablespoons |
Ground sour grape (ghoreh) | 2 tablespoons |
Tomato paste | 2 tablespoons |
Lettuce | As needed |
Salt, black pepper, turmeric, cumin, dolma spices | To taste |
Tomato paste (for sauce) | 1 tablespoon |
Molasses (for sauce) | 2 tablespoons |
Vinegar (for sauce) | 2 tablespoons |
Water (for sauce) | ½ cup |
Oil | ½ cup |
Soak the split peas ahead of time and cook until half-done, then drain. Parboil the rice with a bit of salt and water—it should be semi-cooked, with the outside slightly softer than the center.
Peel and finely chop the onion, then sauté it with a bit of turmeric. Add the ground meat along with black pepper and salt, and sauté until the color changes. Then add the tomato paste.
Once the tomato paste is added, sauté well until the raw smell disappears. Add the split peas, rice, and chopped herbs. Mix well. Then add the molasses, sour grape powder, cumin, and dolma spices. Stir to combine and set aside.
Wash and dry the lettuce leaves. Place them on a board and remove the thick vein from the back of each leaf (unless using iceberg lettuce). Line the bottom of the pot with a few lettuce leaves and some oil. Place a portion of the filling in a leaf, roll it or fold like a bundle, and tightly pack them into the pot. Pour in a bit of water, place a plate on top to weigh them down, and cook for 30 minutes.
After 30 minutes, prepare the sauce by mixing the sauce ingredients in a bowl and adjusting the sweet-sour balance to your taste. Pour the sauce over the dolmas and cook until the sauce thickens and evaporates.
Enjoy your meal!
Garnish with some barberries and crispy fried onions.
If using regular lettuce, make smaller rolls for easier serving.
If you don’t have molasses, you can substitute a mixture of vinegar and sugar.
