Dolmeh Barg-e Mo (دلمه برگ مو) — Persian Stuffed Grape Leaves with Chicken

• 60 leavesGrape leaves, jarred in brine (about 500 g drained; choose whole, un-torn leaves)
• 2000 mlWater (for blanching and soaking leaves)
• 30 mlOlive oil (for greasing the pot base)
• 500 gChicken breast fillet (cut into 6 mm dice for even cooking)
• 220 gOnion (finely diced)
• 30 mlNeutral oil (such as sunflower or grapeseed)
• 30 gTomato paste (about 2 tablespoons)
• 2 gGround turmeric (about 1 teaspoon)
• 9 gFine sea salt (about 1 1/2 teaspoons, divided)
• 1 gBlack pepper (about 1/2 teaspoon)
• 180 gBasmati rice (rinsed until water runs mostly clear)
• 180 gChickpeas, cooked and drained (canned is fine; rinse well)
• 60 gParsley (finely chopped leaves and tender stems)
• 25 gDill (finely chopped)
• 35 gCilantro (finely chopped)
• 0.2 gSaffron threads (about 1/4 teaspoon)
• 45 mlHot water (to bloom saffron)
• 90 mlFresh lemon juice (about 2–3 lemons, strained)
• 600 mlChicken stock, low-sodium (or water, but stock is preferred)

Instructions

1. 1

   Prepare the grape leaves: bring 2000 ml water to a boil. Add brined grape leaves and blanch 2 minutes to soften and reduce salt. Drain, then rinse under cool water. Soak the leaves in fresh cool water for 10 minutes, drain again, and pat dry. Keep covered with a damp towel to prevent drying.

2. 2

   Bloom saffron twice for maximum aroma: in two small cups, crush saffron threads with the back of a spoon, then add the measured hot water (45 ml for filling, 30 ml for broth). Let each stand 10 minutes. This step extracts color and flavor evenly, preventing bitter saffron specks in the filling and broth.

3. 3

   Par-cook the rice: combine rinsed basmati rice with 720 ml water and 3 g of the measured salt in a small pot. Bring to a boil, then reduce to a gentle simmer for 6 minutes until the grains are lengthened but still firm. Drain well and spread on a tray for 5 minutes to release steam and stop cooking.

4. 4

   Build the filling base: heat 30 ml neutral oil in a wide skillet over medium heat (about 175°C surface temp). Add diced onion and cook 8–10 minutes until translucent with light golden edges. Stir in turmeric and black pepper for 30 seconds, then add tomato paste and cook 2 minutes to remove raw taste.

5. 5

   Cook the chicken briefly: add diced chicken fillet to the skillet and cook 4–5 minutes, stirring, until the outside turns opaque but the center is not fully cooked. This prevents dry chicken after simmering. Stir in chickpeas for 1 minute, then remove from heat and cool 10 minutes so herbs stay bright.

6. 6

   Finish the filling: in a large bowl, combine par-cooked rice, chicken mixture, parsley, dill, and cilantro. Add the bloomed saffron for the filling and the remaining 6 g salt. Mix gently with a spatula for 30–45 seconds so rice grains stay intact. Taste a tiny spoonful and adjust salt if needed.

7. 7

   Roll the dolmeh: place one leaf shiny-side down, stem end toward you. Add 18–22 g filling (about 1 heaped tablespoon) near the stem. Fold the bottom up over filling, fold in both sides, then roll tightly into a small cigar. Repeat, keeping rolls uniform so they cook evenly; avoid overfilling to prevent bursting.

8. 8

   Arrange for simmering: grease the bottom of a heavy pot (24–26 cm) with 30 ml olive oil. Pack dolmeh seam-side down in snug concentric circles, making 1–2 layers. Place a heatproof plate on top to weigh them down. This keeps rolls from floating and unwrapping during simmering and helps even cooking.

9. 9

   Make and add the lemon broth: whisk together 600 ml stock, 90 ml lemon juice, 45 ml olive oil, 3 g salt, and the bloomed saffron for the broth. Pour gently down the side of the pot until liquid reaches about 2/3 up the dolmeh stack (not fully submerged). Bring to a low simmer over medium heat, 8–10 minutes.

10. 10

    Slow-simmer and rest: reduce heat to low, cover tightly, and simmer 55–60 minutes, maintaining very gentle bubbling. Check once at 40 minutes and add 60–120 ml hot water only if the pot looks dry. Turn off heat and rest covered 15 minutes to set the rolls. Uncover, remove plate, and serve warm with spooned broth.