Dolmeh barge mo - Persian stuffed grape leaves

Dolmeh barge mo are the Persian version of stuffed grape leaves, with a delicious filling of rice, yellow split peas, herbs and meat. They make a great appetizer and work well with other small plates.

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Most countries around the Eastern Mediterranean seem to have some version or another of stuffed grape leaves/stuffed vine leaves. The names vary from dolmeh, dolma and dolmades depending on the language and the fillings vary as well, although the majority contain rice along with various herbs.

These dolmeh are based on the Persian version in honor of the fact it is almost Persian new year. But you can use whatever excuse as they are really delicious, full of lots of great herbs and with the addition of creamy yellow split peas.

What does dolmeh barge mo mean?

For anyone who's wondering, the full name, dolmeh barge mo, specifically means stuffed grape leaves as opposed to any other stuffed vegetable. The term 'dolmeh' (and the same goes for its counterpart name in a few languages like dolma) actually more means something stuffed, rather than specifically grape leaves.

Stuffing things like peppers, eggplant/aubergine, tomatoes or cabbage are also pretty common. These for me are one of the most classic, though, and make a versatile appetizer or snack rather than more of a main dish.

How are these different from Turkish dolma?

As mentioned above, stuffed grape leaves vary slightly from place to place, and there are always differences within those, too. But a few things make these Persian ones different from others in the region.

Firstly is the fact they include yellow split peas, which don't really appear elsewhere. The other part is the shape. Turkish dolma in particular are always made very long and thin, while the Persian version is more squared in shape.

How to make dolmeh

These are something that takes a bit of time to make, particularly rolling them up, but you do find yourself getting in to a bit of a production line, laying a few leaves out at a time, scooping on the filling and rolling.

If rolling them seems a bit scary, really don't worry - you just fold in the bottom edges, fold in the sides, tuck the bits you have folded in over the filling as you roll from the bottom towards the top of the leaf (see photos above). You sit the leaves with the join/tip of the leaf down so it helps hold it together as they cook.

Serving suggestions

You can serve these warm or at room temperature, though personally I prefer them warm. These are often served warm with caramelized onions and barberries on top, or you can also serve them with a simple yoghurt sauce to dip in.

If you have leftover unused grape leaves, you can push them down a little in the jar under the liquid. If need be, top up the liquid with water and they should keep refrigerated for a little while.

The stuffed grape leaves themselves will keep refrigerated a few days, so you can gradually dig in to them. But if you want to store them longer, you can also freeze them.

I hope you'll give these dolmeh barge mo a try as they really are worth the bit of effort to make them. The result is delicious and they are great as part of mezze or an appetizer platter. You'll then be able to dig in and enjoy.

Try these other favorite Persian recipes:

• Persian walnut cookies (nan-e gerdui)
• Kuku sabzi (Persian herb frittata)
• Persian-style marinated fish with cacik
• Plus get more Persian recipes in the archives.

Print Recipe

5 from 3 votes

Dolmeh barge mo - Persian stuffed grape leaves

A classic appetizer from the Eastern Med region - this version based on the Persian-style filling with meat, rice, split peas and herbs. So tasty.

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs

Course: Appetizer/Starter

Cuisine: Persian

Servings: 30 - 35 pieces

Calories: 33kcal

Author: Caroline's Cooking

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Ingredients

• ¼ cup yellow split peas
• ½ cup rice basmati works well
• ½ onion diced
• 2 green onion spring onion, sliced
• 1 clove garlic crushed or finely chopped
• ¼ lb ground beef beef mince, you can also used lamb and a little more is fine too
• ¼ cup parsley chopped leaf weight/volume
• ¼ cup mint chopped leaf weight/volume
• 3 tablespoon tarragon chopped leaf weight/volume
• 2 tablespoon dill chopped leaf weight/volume
• ¼ teaspoon turmeric
• ½ lemon juice ie from ½ lemon
• 30 grape leaves vine leaves, jarred, approx ½ jar
• water at various points see below

US Customary - Metric

Instructions

• Put the yellow split peas in a small pan with ¾cup/ 180ml water, bring to the boil and cook for around 15 minutes until tender.
• Meanwhile rinse the rice well then add to the yellow split peas. If needed, add a little more water so that there is a layer over the rice, bring back to a simmer and then continue to cook for 8 more minutes. Drain any excess water and set aside.
• While the peas and rice are cooking, cook the onions in a large skillet/frying pan until softened, around 5-10 minutes. Add the ground beef/beef mince, green onions and garlic and cook until browned, breaking it up as it cooks. Then, remove from the heat.
• Combine the meat mixture, chopped herbs, the cooked rice and yellow split peas, and turmeric. Mix all together well. Add a little salt and pepper to taste and stir well.
• Rinse the grape leaves/vine leaves to get rid of excess brine from the jar then lay a few out flat on a clean surface with the ribs of the leaf facing up and smooth side down. If there are stems left attached, trim these from the leaves.
• Spoon some of the filling mixture - around 1tbsp per leaf - in the centre of each leaf, fold in the bottom edges, then the sides, tuck in the folded sides over the filling at the top then roll from the bottom towards the tip to make a roll (see pictures above).
• Use some leftover leaves (eg ones that are torn/too small) and form a layer over the bottom of a pan, ideally wide, heavy based and shallow. Alternatively, lightly oil the pan. Arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly and with the join to the bottom. If possible make one layer but two if you need to.
• Squeeze over the juice of ½ lemon and pour over ½ - ¾cup (120- 180ml) water. Cover with a plate to hold them down and put the lid on then cook over a medium-low heat for around 45mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.
• Serve warm or at room temperature.

Video

Notes

Note - I made around 30 with this mixture (about ½ of a jar of leaves), but the exact number will depend on the size of the leaves.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 918IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

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This recipe was first shared in March 2015 and has been updated, primarily with new photos.

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