Stuffed Grape Leaves (Dolmeh Barg Mo)

Stuffed Grape Leaves, or Dolmeh Barg Mo, are a traditional Middle Eastern delight filled with a rich mixture of rice, herbs, and spices, all wrapped in tender grape leaves. This dish balances savory and tangy notes, making it a favored choice for appetizers or light meals. The process of rolling the grape leaves is an engaging culinary task resulting in a beautifully presented dish. Enjoyed either warm or cold, these Stuffed Grape Leaves offer a delicious exploration of Mediterranean flavors.

Ingredients

• 1 cup rice, rinsed and drained
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jar grape leaves, drained and rinsed

Instructions

1. In a bowl, combine the rice, pine nuts, dill, mint, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed.
2. Place a grape leaf shiny side down on a flat surface and trim the stem if needed. Spoon a small amount of the rice mixture onto the center of the leaf.
3. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a cigar shape, ensuring the filling is secured.
4. Repeat the process with the remaining grape leaves and filling until all mixture is used.
5. Layer the stuffed grape leaves tightly in a pot. Add water to cover them completely and place an inverted plate on top to keep them snugly in place.
6. Cover the pot with a lid and simmer over low heat for 45 minutes, allowing the flavors to meld.
7. Remove from heat and let the stuffed grape leaves cool to room temperature before serving.

Keywords: Lunch, Stuffed Grape Leaves, Rice, Dill, Mint

Spice Rack: Salt, Black Pepper, Dill, Mint

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---