Dolmeh Ba Nan Lavash (دلمه با نان لواش) — Persian Stuffed Lavash Bread

• 180 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for parboiling rice)
• 10 gFine sea salt (for parboiling rice water)
• 400 gGround lamb (15–20% fat preferred; or use ground beef)
• 200 gYellow onion (finely grated or very finely minced)
• 60 gParsley (finely chopped (leaves and tender stems))
• 15 gFresh mint (finely chopped)
• 10 gFresh tarragon (finely chopped)
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 2 tbspGhee (or neutral oil)
• 240 gLavash bread (about 4 large sheets; soft and pliable)
• 2 tbspTomato paste
• 2 tbspLemon juice (fresh)
• 1 tspGranulated sugar (balances the tomato and lemon)
• 0.25 tspSaffron threads (ground and bloomed in hot water)

Instructions

1. 1

   Parboil the rice: bring 1500 ml water to a rolling boil, then stir in 10 g salt. Add 180 g rinsed basmati rice and boil 6–7 minutes until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking; set aside to steam-dry 10 minutes.

2. 2

   Cook the aromatics and meat: warm 2 tbsp ghee in a wide skillet over medium heat (about 175°C). Add 200 g grated onion and sauté 6–8 minutes until pale gold and most moisture evaporates. Add 400 g ground lamb, breaking it up, and cook 8–10 minutes until no pink remains and the fat turns clear.

3. 3

   Season and perfume the filling: stir in 2 tsp turmeric, 1 tsp black pepper, and 6 g salt; cook 60 seconds to toast the spices. Add 60 g parsley, 15 g mint, and 10 g tarragon; sauté 2 minutes just until fragrant and wilted. Remove from heat, then fold in the parboiled rice until evenly mixed; cool 10 minutes so the lavash will not tear.

4. 4

   Prepare the steaming sauce: in a bowl, dissolve 2 tbsp tomato paste in 360 ml hot water. Stir in 2 tbsp lemon juice, 1 tsp sugar, and 3 g salt. Bloom saffron by crushing 0.25 tsp threads and steeping in 30 ml boiling water for 5 minutes, then add the saffron liquid to the sauce for color and aroma.

5. 5

   Soften and portion the lavash: if the lavash feels brittle, lightly mist with up to 120 ml water, stack, and cover 5 minutes to become pliable. Cut each sheet into rectangles about 20×25 cm. Keep pieces covered with a towel to prevent drying while you assemble.

6. 6

   Fill and roll: place a lavash rectangle on a board with the long side facing you. Spoon about 110–130 g filling in a log near the bottom third, leaving 2 cm borders. Fold the sides inward, then roll tightly into a neat cylinder. Repeat to make 10–12 rolls, aiming for uniform size for even steaming.

7. 7

   Arrange for steaming: grease a 24–26 cm heavy pot with 1 tbsp ghee. Pour in about one-third of the sauce. Arrange the lavash rolls seam-side down in a snug single layer (or two layers if needed), then pour the remaining sauce evenly over the top. Cover with a lid wrapped in a clean towel to catch condensation.

8. 8

   Steam gently: set the pot over medium heat until you hear a steady simmer (6–8 minutes), then reduce to low. Steam 35–40 minutes, keeping the sauce at a gentle bubble so the lavash stays intact. Rest off heat 10 minutes before serving to let the rolls set and absorb the sauce.