Dolmeh Lavash (دلمه لواش) — Persian Stuffed Flatbread Rolls

• 180 gBasmati rice (rinsed until water runs mostly clear)
• 10 gSea salt (divided; plus more for boiling water)
• 240 gPinto beans (cooked and drained (about 1 1/2 cups); if using canned, rinse well)
• 30 mlVegetable oil (divided)
• 200 gYellow onion (finely diced)
• 450 gGround meat (beef or lamb (or a mix), 15–20% fat preferred)
• 350 gTomatoes (grated on a box grater, skins discarded (or finely crushed))
• 2 gGround black pepper (about 1 teaspoon)
• 2 gGround turmeric (about 1 teaspoon)
• 1 gGround cumin (about 1/2 teaspoon)
• 40 gFresh parsley (finely chopped)
• 240 gLavash bread (4 large sheets, about 60 g each)
• 200 gMozzarella cheese (shredded, low-moisture preferred for better browning)
• 60 mlWater (to lightly moisten lavash if dry)

Instructions

1. 1

   Rinse the basmati rice well, then soak it in cool water with 5 g of the sea salt for 30 minutes. Meanwhile, bring a medium pot of water to a rolling boil. Drain the rice, add it to the boiling water, and cook 6–7 minutes until the grains are tender on the outside but still firm in the center.

2. 2

   Drain the par-cooked rice and rinse briefly with cool water to stop the cooking. Set it in a wide bowl to steam-dry for 10 minutes so it stays fluffy in the filling. If your pinto beans are not already cooked, cook them in unsalted water until tender, then drain well; you want them dry, not soupy.

3. 3

   Heat 15 ml vegetable oil in a large skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until deeply softened and lightly golden. Add the ground meat, break it up, and cook 6–8 minutes until no pink remains. Spoon off excess fat only if the pan looks greasy.

4. 4

   Stir in the grated tomatoes, black pepper, turmeric, cumin, and the remaining 5 g sea salt. Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally, until the tomatoes thicken and the mixture looks glossy rather than watery. Remove from heat and cool 10 minutes so the lavash will not steam and tear.

5. 5

   Preheat the oven to 200°C (400°F). Lightly oil a 23×33 cm (9×13 in) baking dish with the remaining 15 ml vegetable oil. In a large bowl, combine the cooled meat mixture, par-cooked rice, pinto beans, and chopped parsley. Mix gently but thoroughly so the rice stays intact and the beans remain evenly distributed.

6. 6

   Lay one lavash sheet on a board. If it feels brittle, brush lightly with a little of the measured water and wait 1 minute to soften. Divide the filling into 4 equal portions (about 280–300 g each). Place one portion in a log along the lower third, leaving 3 cm borders, then roll tightly and tuck in the sides.

7. 7

   Arrange the rolls seam-side down in the oiled baking dish. Sprinkle the shredded mozzarella evenly over the tops, covering the rolls but leaving small gaps for browning. Bake 18–22 minutes at 200°C (400°F) until the cheese is melted and spotted golden. For deeper color, broil 1–2 minutes, watching closely.

8. 8

   Rest the baked rolls 10 minutes before slicing; this helps the filling set and prevents the cheese from sliding off. Slice each roll into 3–4 pieces with a sharp serrated knife. Serve warm, ideally with a crisp salad or yogurt-based sauce to balance the richness and highlight the herb-and-tomato aroma.