Dolmeh Barg Mo (دلمه برگ مو) — Persian Stuffed Grape Leaves

• 60 leavesJarred grape leaves (in brine), rinsed and drained (Choose medium leaves; reserve 6 torn leaves for lining the pot)
• 60 mlOlive oil (Plus 5 ml for greasing the pot)
• 200 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 4 cloves)
• 200 gParboiled long-grain rice, rinsed (About 1 cup; parboil 6 minutes and drain well)
• 300 gTomatoes, finely grated or crushed (About 2 medium; include juices)
• 20 gFresh mint, finely chopped (About 1 cup loosely packed leaves)
• 40 gFresh parsley, finely chopped (About 2 cups loosely packed)
• 20 gFresh dill, finely chopped (About 1 cup loosely packed)
• 15 gFresh chives or green onion tops, finely sliced (Optional but traditional in many households)
• 8 gKosher salt (Adjust if grape leaves are very salty)
• 2 gGround black pepper (About 1 teaspoon)
• 1 gGround turmeric (About 1/2 teaspoon)
• 2 tspLemon zest (From 1 large lemon)
• 80 mlLemon juice, freshly squeezed (About 1/3 cup; divided)
• 30 mlWhite wine vinegar (About 2 tablespoons; or use additional lemon juice)
• 360 mlWater (About 1 1/2 cups, hot)
• 8 gGranulated sugar (About 2 teaspoons; balances acidity)

Instructions

1. 1

   Prepare the grape leaves: separate 60 leaves, rinse under cool running water for 30–60 seconds to remove excess brine, then drain. If leaves feel stiff, blanch in simmering water (90–95°C) for 45 seconds and shock in cold water. Pat dry and keep covered with a damp towel.

2. 2

   Parboil the rice: bring 2 liters water to a boil, add the rinsed rice, and cook for exactly 6 minutes until the grains are slightly softened but still firm. Drain well and spread on a tray for 5 minutes to steam off moisture; this prevents a gummy filling.

3. 3

   Cook the aromatics: heat 60 ml olive oil in a skillet over medium heat (about 175°C pan temperature). Add onion and cook 8–10 minutes until translucent and lightly golden. Stir in garlic and turmeric and cook 60 seconds, just until fragrant, without browning the garlic.

4. 4

   Build the filling: add grated tomatoes to the skillet and simmer 6–8 minutes until slightly thickened. Remove from heat and cool 5 minutes. In a bowl, combine parboiled rice, tomato-onion mixture, mint, parsley, dill, chives (if using), 8 g salt, black pepper, and lemon zest. Mix gently.

5. 5

   Roll the dolmeh: place a leaf shiny-side down, stem end toward you. Add 1 tablespoon (about 18–20 g) filling near the stem. Fold the sides in, then roll tightly into a small cigar, leaving minimal air. Repeat, keeping rolls uniform so they cook evenly.

6. 6

   Pack the pot: lightly grease a wide pot or Dutch oven with 5 ml olive oil. Line the bottom with the 6 reserved torn leaves to prevent sticking. Arrange dolmeh seam-side down in tight concentric circles, stacking a second layer if needed; tight packing prevents unrolling.

7. 7

   Add the citrus broth and bake: whisk 360 ml hot water with 50 ml of the lemon juice, vinegar, sugar, and 2 g salt. Pour over the dolmeh. Place a heatproof plate on top to weigh them down. Cover and bake at 170°C for 60 minutes, then uncover and bake 10 minutes more.

8. 8

   Rest and finish: remove from the oven and rest, covered, for 15 minutes so the rice finishes setting. Drizzle the remaining 30 ml lemon juice over the pot. Carefully lift out the dolmeh with a spoon, and spoon a little broth over them. Serve warm or at room temperature.