The Story of a Secret Seasoning that Completely Transforms the Taste of Grape Leaf Dolma + photo

According to Saednews, Grape leaf dolma is one of the traditional and popular Iranian dishes made with a mixture of fresh grape leaves, rice, aromatic herbs, split peas, and minced meat. It usually has a sweet-and-sour flavor. With its attractive appearance and soft texture, this traditional dish is an excellent choice for family gatherings and parties.

Ingredients for 6 servings:

• Rice: 1.5 cups

• Minced meat: 300 g

• Split peas: 1/2 cup

• Medium onions: 2

• Dried dolma herbs: 3–4 tablespoons

• Salt: as needed

• Black pepper: as needed

• Turmeric: as needed

• Tomato paste: 2 tablespoons

• Pomegranate paste: 1/2 cup

• Water: 1 cup

nstructions:

1. Preparing the grape leaves
Wash the leaves, place them in boiling water for 2–3 minutes, then transfer them into cold water to soften. Drain well.

2. Cooking rice and split peas
Parboil the rice for about 6 minutes and drain it. Soak split peas for 3–4 hours, then cook them for about 2 hours until soft.

3. Preparing the filling
Sauté the onions, add the minced meat and spices, and fry well. Then add the cooked split peas, parboiled rice, and herbs and mix thoroughly.

4. Wrapping the dolmas
Place one spoon of filling on each leaf, fold the sides, and roll it up. The rolls should be neither too tight nor too loose.

5. Arranging in the pot
Cover the bottom of the pot with a few grape leaves. Place the stuffed leaves tightly and neatly so they do not open during cooking.

6. Preparing the sauce
Sauté tomato paste, then add pomegranate paste and water. Pour the sauce over the dolmas.

7. Final cooking
Cook the dolmas over low heat for 45 minutes to 1 hour. Place a plate on top to keep them from opening. Add a little boiling water if needed. Let the sauce thicken at the end.

Tips to prevent the dolmas from falling apart:

• Pack them tightly in the pot

• Place a plate on top during cooking

• Keep the heat low

Enjoy traditional Iranian cuisine!