Persian Cabbage Dolmeh (Dolmeh Kalam)

Persian stuffed cabbage leaves with split peas, rice, ground meat and herbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In salted water, boil rice and yellow split peas separately until al dente. Set aside.

Step 2

Dice onions and saute on medium heat until translucent

Step 3

Add turmeric, saute until fragrant

Step 4

Add dry herbs, saute until fragrant. You can add more oil if very dry

Step 5

Move dry herbs to the side of pan and add fresh chopped herbs. Saute until color changes and fragrant.

Step 6

Move everything to the side of pan and add ground meat. Once meat has browned, add tomato paste.

Step 7

Season with salt, pepper and unripe grape juice.

Step 8

Add rice and yellow split peas to meat mixture and mix. Taste and adjust seasoning to taste.

Step 9

Bring a big pot of salted water to a boil

Step 10

Take the core out of green cabbage and place into boiling water.

Step 11

Cover and boil for 10 minutes, or until peel the leaves off easily.

Step 12

Peel off leaves and allow to cool

Step 13

Stuff each leaf with 2-3 tablespoons of meat mixture. Fold in the sides and the roll up the leaf like a burrito.

Step 14

Pour half of the crushed tomatoes in a pan and layer your stuffed cabbage leaves until finished.

Step 15

Pour the other half of crushed tomatoes on top and place a heat proof/oven proof plate on top. Cover with lid and simmer for 15 minutes.

Step 16

Serve with torshi, fresh bread and fresh herbs

Step 17

NOOSH E JOON!