Stuffed Grape Leaves (Dolmeh Barg Mo)

Ingredients

• 1 jar brined grape leaves (about 16 oz)
• 1 cup white rice, rinsed
• 1/2 cup yellow split peas
• 1 pound ground beef
• 1 yellow onion, finely chopped
• 3 tablespoons vegetable oil
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh dill, finely chopped
• 1/4 cup fresh tarragon, finely chopped
• 3 scallions, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh lemon juice
• 3 tablespoons granulated sugar
• 3 tablespoons white vinegar
• 2 tablespoons melted butter
• 2 cups water

Method

1. 1

   Rinse the split peas and place in a small saucepan with 1 1/2 cups water. Bring to a boil, then reduce heat and simmer until just tender but not mushy, about 15 minutes. Drain and set aside.

   15:00 · Simmer split peas
2. 2

   Carefully unroll the grape leaves and separate them. Rinse under cold water to remove excess brine, then trim any thick stems. Set aside on a towel to drain.

3. 3

   Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 6 minutes.

   6:00 · Cook onion
4. 4

   Add the ground beef to the skillet and cook, breaking it apart, until browned and no longer pink, about 7 minutes. Remove from heat.

   7:00 · Brown beef
5. 5

   In a large bowl, combine the rinsed rice, cooked split peas, browned beef and onion, parsley, dill, tarragon, scallions, turmeric, cinnamon, salt, and black pepper. Mix thoroughly to distribute the herbs and spices evenly.

6. 6

   Line the bottom of a 6-quart saucepan with 2 to 3 torn or imperfect grape leaves to prevent scorching.

7. 7

   Lay a grape leaf flat, vein side up, with the stem end toward you. Place about 1 tablespoon of filling near the stem end, fold the stem end and sides over the filling, then roll tightly into a short cylinder. Repeat with remaining leaves and filling.

8. 8

   Arrange the rolled leaves snugly in tight rows in the lined saucepan, stacking in layers as needed.

9. 9

   In a small bowl, whisk together the lemon juice, sugar, vinegar, melted butter, and 2 cups water. Pour evenly over the rolled leaves in the pot.

10. 10

    Place a small heatproof plate directly on top of the rolls to keep them from unrolling during cooking. Cover the pot and bring to a boil over medium-high heat.

11. 11

    Reduce heat to low and simmer gently until the rice is fully cooked and the leaves are tender, about 50 minutes.

    50:00 · Simmer dolmeh
12. 12

    Remove from heat and let the dolmeh rest in the pot, covered, for 10 minutes before carefully lifting out.

    10:00 · Rest before serving
13. 13

    Arrange the stuffed grape leaves on a serving platter and serve warm or at room temperature.