Dolmeh Kalam ba Morgh (دلمه کلم با مرغ) — Persian Stuffed Cabbage

• 1 large headGreen cabbage (about 1200 g; choose heavy, tight leaves)
• 3 lWater (for blanching)
• 12 gFine salt (for blanching water)
• 30 mlOlive oil (2 tbsp)
• 200 gYellow onion (finely diced)
• 12 gGarlic (3 cloves, finely grated)
• 500 gGround chicken (preferably thigh for juiciness)
• 2 gGround turmeric (1 tsp)
• 1.5 gBlack pepper (1/2 tsp, freshly ground)
• 360 gCooked basmati rice (about 2 cups, cooled; separate grains)
• 30 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 12 gFresh dill (finely chopped (about 1/2 cup loosely packed))
• 6 gFresh mint (finely chopped (about 1/4 cup loosely packed))
• 60 gTomato paste (4 tbsp)
• 45 mlLemon juice (3 tbsp, freshly squeezed)

Instructions

1. 1

   Prepare the cabbage leaves: bring 3 L water to a boil in a large pot and dissolve 12 g salt. Remove the cabbage core with a paring knife, then lower the head into boiling water. Blanch 8–12 minutes, peeling off softened outer leaves every 1–2 minutes. Drain leaves and cool 10 minutes.

2. 2

   Trim leaves for rolling: for each leaf, shave the thick center rib with a knife so it bends without tearing. If leaves are very large, cut in half along the rib to make two wrappers. Set aside 18–22 usable leaves; finely chop any extra blanched cabbage to line the pot.

3. 3

   Cook the filling base: heat 30 mL olive oil in a skillet over medium heat. Add onion and sauté 8–10 minutes until translucent and lightly golden. Stir in garlic and cook 30 seconds. Add ground chicken, turmeric, salt, and pepper; cook 6–8 minutes, breaking up meat, until no pink remains.

4. 4

   Finish the filling: transfer the cooked chicken mixture to a bowl and cool 10 minutes so the rice stays fluffy. Add cooked basmati rice, parsley, dill, and mint. Mix gently with a spoon until evenly combined, then taste a small portion and adjust salt or pepper if needed.

5. 5

   Roll the dolmeh: place one cabbage leaf smooth-side down. Add 45–55 g filling (about 3 tbsp) near the stem end. Fold the bottom over the filling, fold in both sides, then roll tightly into a neat cylinder. Repeat until filling is used; keep rolls seam-side down to prevent opening.

6. 6

   Make the tomato-lemon sauce: in a pot or deep sauté pan, warm 15 mL olive oil over medium heat. Add tomato paste and turmeric; fry 2 minutes to deepen flavor. Whisk in 480 mL water until smooth, then add lemon juice, salt, and pepper. Bring to a gentle simmer for 3 minutes.

7. 7

   Arrange and simmer: line the bottom of the pot with chopped blanched cabbage (or a few torn leaves) to prevent sticking. Pack rolls snugly in one or two layers, seam-side down. Pour sauce over; liquid should reach about halfway up the rolls—add 60–120 mL water if needed.

8. 8

   Cook low and slow: place a heatproof plate on top to keep rolls submerged and tight. Cover with a lid and simmer on low heat 45 minutes. Uncover and simmer 10–15 minutes more to slightly thicken sauce. Rest 10 minutes off heat before serving so rolls set and slice cleanly.