Chicken Stuffed Cabbage Rolls (دلمه کلم با مرغ) — Herb-Scented Persian Dolmeh in Tomato Saffron Sauce

• 1200 ggreen cabbage (1 medium head)
• 2000 mlwater (for blanching)
• 12 gfine salt (to salt blanching water)
• 30 mlolive oil (2 tbsp)
• 180 gyellow onion (finely diced)
• 12 ggarlic (about 4 cloves, minced)
• 600 gground chicken (lean)
• 2 tspground turmeric (about 4 g)
• 1 tspblack pepper (about 2 g)
• 360 gcooked basmati rice (about 2 cups, cooled)
• 60 gfresh parsley (finely chopped)
• 20 gfresh dill (finely chopped)
• 10 gfresh mint (finely chopped)
• 60 gtomato paste (4 tbsp)
• 30 mllemon juice (2 tbsp)

Instructions

1. 1

   Prepare the cabbage leaves so they roll without tearing. Bring 2000 ml water to a boil in a large pot and dissolve 12 g salt, then core the cabbage and lower it in. Blanch 6–10 minutes, peeling off softened leaves as they loosen, and set them on a tray to cool and drain.

2. 2

   Make the aromatic base for the filling to keep the chicken juicy and well-seasoned. Heat 30 ml olive oil in a skillet over medium heat, then sauté the diced onion for 6–8 minutes until translucent. Add the minced garlic and cook 60 seconds, stirring constantly so it stays fragrant and does not brown.

3. 3

   Cook and season the ground chicken so the filling tastes complete even before it’s wrapped. Add 600 g ground chicken, 2 tsp turmeric, 1 tsp black pepper, and 8 g salt, then break it up with a spoon. Cook 6–8 minutes until no pink remains and the mixture looks evenly golden from the turmeric.

4. 4

   Finish the filling with rice and herbs for the classic dolmeh balance of tender grains and fresh green aroma. Transfer the cooked chicken mixture to a bowl and let it cool 5 minutes so the herbs stay bright. Fold in 360 g cooked basmati rice, 60 g parsley, 20 g dill, and 10 g mint until evenly distributed.

5. 5

   Trim and portion the cabbage leaves for neat rolls that cook evenly. Use a paring knife to shave down any thick rib so the leaf lies flat, taking care not to cut through. If a leaf is very large, cut it in half and treat each half as one wrapper.

6. 6

   Roll the dolmeh firmly so they hold their shape during simmering. Place 45–55 g filling near the base of a leaf, fold in the sides, then roll up into a compact cylinder. Repeat until you have used the filling, keeping the seam side down as you work.

7. 7

   Build a simple tomato sauce that gently braises the rolls and perfumes them as they cook. In a wide pot or Dutch oven, heat 15 ml olive oil over medium heat and fry 60 g tomato paste for 2 minutes until it darkens slightly. Stir in 1 tsp turmeric, then add 600 ml water, 30 ml lemon juice, 4 g salt, and 0.5 tsp black pepper and bring to a steady simmer.

8. 8

   Simmer the rolls slowly so the cabbage turns silky and the flavors meld. Arrange the dolmeh seam-side down in one snug layer (or two tight layers) in the simmering sauce. Cover and cook on low heat for 40 minutes, then uncover and cook 10–15 minutes more until the sauce lightly thickens and the rolls feel tender when pressed.

9. 9

   Rest before serving so the rolls set and slice cleanly if needed. Turn off the heat and let the pot stand, covered, for 10 minutes. Spoon sauce over the rolls and serve warm, keeping the pot nearby for extra sauce at the table.