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Dolmeh-yeh Barg-e Mow (Lamb Wraps)
Iranian Lamb Dish!
250g fresh vine leaves
250g ground lamb or beef
100g long-grain or basmati rice
250g parsley
250g dill
250g mint
250g tarragon
250g spring onions
2 large onions
cooking oil
2 spoons tomato paste
black pepper
1/2 cup fresh lime juice
2 spoons sugar


Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper, and tomato paste. Mix and cook further until water boils off.

Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil 2 cups of water in a small pot. Add 1 tsp. of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Mix prepared meat, herbs, and rice well. Remove any remainin stems from vine leaves, and wash. Add hot water and salt. Boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.

Mix lime juice, sugar, salt, and pepper. Add half to the mix prepared earlier. Mix well. Pour 2-3 spoons of oil in a pot. Place 2-3 layers of vine leaves in the pot. Stack two leaves covering the cracks. Place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix. Cook for another 2-3 minutes.

Click on Iranian/Persian Recipes for more great Iranian Recipes!

Preparation Time: Serves:
Recipe Origin: Iran
Submitted by:
Farzin Mokhtarian

This recipe has been viewed 8506 times.


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