Stuffed vine leaves rolls (Dolmeh)
Stuffed vine leaves rolls (Dolmeh)

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my whole life. They are nice and they look wonderful.

Greek Dolmades - Stuffed Vine Leaves Stuffed Grape Leaves/Dolmeh/Dolma/دلمه /دلمه برگ مو. Lambage Rolls - Lamb & Rice Stuffed Cabbage Rolls with Almonds and Currants.

To get started with this recipe, we have to first prepare a few components. You can cook stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
  1. Take fresh and tender grape leaves or jar grape leaves
  2. Get ground beef or lamb
  3. Make ready onion
  4. Take fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Make ready yogurt
  6. Take yellow split peas
  7. Make ready cooked rice
  8. Make ready olive oil
  9. Prepare salt
  10. Get turmeric
  11. Take white pepper

It's important that the dolmehs are closely packed to each other. These dolmeh are based on the Persian version in honor of the fact it is almost Persian new year, plus the fact they are really delicious, full of Stuffing things like peppers, eggplant/aubergine or cabbage are also pretty common. I was in the mood for stuffed grape leaves, though, and these are certainly. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

Instructions to make Stuffed vine leaves rolls (Dolmeh):
  1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
  4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand.
  6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
  11. Take a big pot. place rolled leaves one by one in the pot.
  12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes.
  14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
  21. Ingredients
  22. Ingredients

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis. This is an extremely popular, delicious, traditional Greek dish that you will love! Dolmades (stuffed vine/ grape leaves) often come canned at the supermarket. But nothing compares to homemade dolmades, which are far superior in quality and taste and really easy to make with this detailed step by step recipe.

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