Dolmeh Barg-e Mo (Vine Leaves Stuffed with Rice, Herbs and Peas)
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Ingredients
- 30 vine leaves in brine
- 200 g basmati rice
- 80 g yellow split peas
- 20 g fresh dill, chopped
- 15 g fresh mint, chopped
- 1 onion, finely chopped
- 4 tbsp vegetable oil
- 3 tbsp lemon juice
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 9.5 g
- Carbohydrate
- 54.1 g
- of which sugars
- 3.3 g
- Fat
- 14.5 g
- of which saturates
- 1.3 g
- Fibre
- 4.5 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves well and blanch in boiling water for 2 minutes, then drain.
- 2
Cook the basmati rice and yellow split peas together in boiling water for 10 minutes until just tender but not fully cooked, then drain.
- 3
Fry the onion in 2 tablespoons of the oil for 5 minutes until soft, then mix with the rice, split peas, dill and mint, and season well.
- 4
Lay each vine leaf flat, place a spoonful of filling near the stem edge and roll up tightly, folding in the sides.
- 5
Pack the rolls snugly into a pot, pour over the remaining oil, the lemon juice and 300ml water, and weigh down with a small plate.
- 6
Cover and simmer gently for 40 minutes until the rice is fully tender, then serve warm or at room temperature.
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