Dolmeh Lavash (دلمه لواش) — Persian Stuffed Flatbread Rolls with Mozzarella

• 8½ ozBasmati rice (uncooked) (Rinsed until water runs mostly clear)
• 10.5 ozPinto beans (cooked, drained) (Canned is fine; rinse well to reduce sodium)
• 8 gSea salt (Divided)
• 8.8 ozYellow onion (Finely diced)
• 2 tbspVegetable oil (Plus 10 ml for greasing the baking dish)
• 16 ozGround meat (beef or lamb, 85–90% lean) (Beef gives a lighter taste; lamb is more traditional in spirit)
• 14 ozTomatoes (Grated or finely crushed)
• 1⅜ ozFresh parsley (Finely chopped)
• 2 gBlack pepper (ground) (About 1 tsp)
• 2 gTurmeric (ground) (About 1 tsp)
• 6Lavash bread sheets (Large, soft sheets about 35–45 cm long)
• ½ cupWater (For lightly softening lavash if it feels dry)
• 7.1 ozMozzarella cheese (low-moisture, shredded) (For a meltier top, use a 50/50 mix of low-moisture and fresh mozzarella)

Instructions

1. 1

   Cook the rice until it is par-cooked, not fully tender. Bring 1.5 liters of water to a boil, add 4 g sea salt, then add the rinsed basmati and boil for 6 minutes; the grains should be flexible with a firm center. Drain well and spread the rice on a tray for 5 minutes so steam escapes and it does not turn mushy in the filling.

2. 2

   Build the flavor base for the filling by sautéing onion and spices. Heat 30 ml vegetable oil in a wide pan over medium heat, add the diced onion, and cook for 10–12 minutes until deeply golden. Stir in turmeric and black pepper for 30 seconds so the spices bloom without burning.

3. 3

   Brown the ground meat properly to keep the rolls savory rather than watery. Add the ground meat and cook for 8–10 minutes, breaking it up, until no pink remains and some browned bits form. Sprinkle in 2 g sea salt and stir for 30 seconds to season the meat evenly.

4. 4

   Simmer the tomatoes to concentrate their sweetness and remove excess moisture. Add the grated/crushed tomatoes and cook for 10–12 minutes, stirring often, until the mixture looks thick and glossy and oil begins to show at the edges. This reduction step helps the lavash rolls hold their shape and prevents soggy bread.

5. 5

   Combine the filling components and let them marry briefly. Add the drained pinto beans and cook for 2 minutes to warm them through, then fold in the par-cooked rice and the chopped parsley. Taste and adjust with the remaining 2 g sea salt if needed, then remove from heat and cool for 10 minutes so the lavash does not tear during rolling.

6. 6

   Prepare the baking setup so the rolls bake evenly and release cleanly. Heat the oven to 190°C and brush a 33×23 cm baking dish with 10 ml vegetable oil. If the lavash feels dry or crackly, lightly sprinkle each sheet with up to 20 ml water and rest it for 1 minute to soften.

7. 7

   Roll the dolmeh lavash neatly for a tight, sliceable shape. Place one lavash sheet on the counter and spread about one-sixth of the filling in a log across the lower third, leaving a 3 cm border on the sides. Fold in the sides, then roll up firmly into a cylinder and place seam-side down in the oiled dish; repeat with the remaining sheets.

8. 8

   Bake first to set the bread and heat the center, then finish with mozzarella for a molten top. Cover the dish tightly with foil and bake for 20 minutes so the rolls steam and soften without drying. Remove the foil, scatter the shredded mozzarella evenly over the rolls, and bake 12–15 minutes more until fully melted and lightly browned.

9. 9

   Rest before slicing so the filling stays inside and the cheese sets slightly. Let the dish stand for 10 minutes at room temperature, then slice each roll into 2–3 pieces with a sharp knife. Serve warm so the lavash stays tender and the mozzarella remains stretchy.