Dolma Mahshi (دلمه محشی) — Persian Stuffed Vine Leaves with Macaroni

• 60 leavesJarred grape leaves (in brine) (about 450 g drained; choose whole, unbroken leaves)
• 2000 mlWater (for blanching and simmering as needed)
• 45 mlOlive oil (3 tbsp, plus extra for the pot if needed)
• 200 gOnion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 500 gGround beef or lamb (15–20% fat preferred for juiciness)
• 9 gSalt (1 1/2 tsp, divided)
• 2 gBlack pepper (1 tsp, freshly ground)
• 2 gGround cumin (1 tsp)
• 1 gGround allspice (1/2 tsp)
• 2 gDried mint (1 tsp)
• 120 gShort macaroni (small elbows or ditalini; dry weight)
• 40 gParsley (finely chopped (about 1 packed cup leaves))
• 500 gTomatoes (grated or finely crushed (about 3 medium))
• 30 gTomato paste (2 tbsp)
• 45 mlLemon juice (3 tbsp, freshly squeezed)
• 4 gSugar (1 tsp, optional to balance acidity)

Instructions

1. 1

   Prepare the grape leaves: remove leaves from the jar and rinse under cool running water for 30–60 seconds to wash off excess brine. Bring 1500 ml water to a boil, turn off the heat, and blanch leaves 2 minutes to soften. Drain well, then lay leaves on a towel, vein-side up, to dry.

2. 2

   Par-cook the macaroni so it finishes inside the rolls: bring a small pot of water to a boil, add 3 g salt (taken from the filling salt), and cook 120 g macaroni for 4 minutes (about half the package time). Drain and rinse briefly with cool water to stop cooking, then shake dry thoroughly.

3. 3

   Cook the filling base: heat 45 ml olive oil in a skillet over medium heat. Add 200 g diced onion and cook 8–10 minutes until translucent and lightly golden. Add 12 g minced garlic and cook 30 seconds until fragrant. Add 500 g ground beef or lamb and cook 6–8 minutes, breaking it up, until no pink remains.

4. 4

   Season and bind the filling: stir in the remaining filling salt (about 6 g), 2 g black pepper, 2 g cumin, 1 g allspice, and 2 g dried mint. Cook 1 minute to bloom spices. Remove from heat and cool 10 minutes, then fold in the par-cooked macaroni and 40 g chopped parsley until evenly distributed.

5. 5

   Roll the dolma: place one grape leaf vein-side up with the stem end facing you. Add 18–22 g filling (about 1 heaped tablespoon) near the stem end. Fold the bottom up over the filling, fold in both sides, then roll tightly into a cigar shape. Repeat with remaining leaves, keeping rolls uniform for even cooking.

6. 6

   Arrange for simmering: lightly oil the bottom of a heavy pot or Dutch oven (about 24–26 cm). Line the base with a few extra grape leaves if you have torn ones to prevent sticking. Pack dolma seam-side down in snug concentric circles, making 1–2 layers. Place a heatproof plate on top to keep rolls submerged.

7. 7

   Make the mint-tomato simmer sauce: in a saucepan over medium heat, warm 15 ml olive oil. Stir in 30 g tomato paste and cook 1–2 minutes until darker and aromatic. Add 500 g crushed/grated tomatoes, 3 g dried mint, 45 ml lemon juice, 4 g sugar (optional), 3 g salt, and 0.5 g pepper; simmer 8–10 minutes.

8. 8

   Simmer gently: pour the hot sauce over the packed dolma, then add enough hot water (about 250–400 ml) to bring liquid just to the level of the top layer without fully flooding. Cover, bring to a gentle simmer over medium heat, then reduce to low and cook 55–65 minutes at a bare simmer (small bubbles).

9. 9

   Rest and serve: turn off heat and rest, covered, for 15 minutes so the rolls reabsorb liquid and set. Carefully remove the plate. Taste the sauce and adjust with 5–15 ml extra lemon juice or up to 1 g salt if needed. Serve warm with a spoon of the mint-tomato sauce over the dolma.