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Persian food | How to made Stuffed Grape Leaves in home (Dolmas)

Discover the art of making stuffed grape leaves (Dolmeh Barg-e Mo) with this authentic and beginner-friendly recipe!
🍇 This Persian favorite combines grape leaves with a mouthwatering filling of aromatic herbs, rice, and ground meat. Whether you’re looking for a vegetarian dolma variation or the classic meaty version, this recipe is perfect for you.
Learn the secret to balancing flavors with dried plums and making a dish that’s tender and delicious. Ideal for fans of Middle Eastern cuisine, home-cooked Persian dishes, and anyone who loves trying traditional recipes from around the world.

Ingredients for Stuffed Grape Leaves (Dolma Barg-e Mo)
Split peas: 1 cup
Rice: 1 cup
Dolma herbs (150 g)
including: Summer savory, Cilantro، Parsley, Dill, Green onions, Mint, Basil
Onion: 2 medium-sized
Ground meat: 200 g
Tomato paste: 2 tbsp
Pomegranate paste: 1 tbsp
Grape vinegar: 1/4 cup
Grape leaves: as needed
Sugar: 2 tbsp
Tomato: 2 medium-sized
Salt, pepper, and turmeric: as needed

00:00 Intro
00:39 Persian stuffed grape leaves intro
01:18 Prep
02:26 Cooking the Stuffing for Dolmeh
03:15 Stuffed grape leaves herbs
04:03 wrap grape leaves
05:08 Preparation of Dolma Sauce (Stuffed Grape Leaves Sauce)
06:05 cooking Dolmeh
06:30 serve



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