Dolmeh Barg-e Mo (دلمه برگ مو) — Persian Stuffed Grape Leaves & Kuku Sabzi Platter

• 50 leavesJarred grape leaves, drained (whole leaves, stems removed if present)
• 2000 mlWater (for blanching and simmering)
• 180 gBasmati rice, rinsed (about 1 cup)
• 100 gYellow split peas (rinsed; about 1/2 cup)
• 200 gOnion (1 large, finely diced)
• 30 mlOlive oil (2 tablespoons)
• 2 gGround turmeric (1 teaspoon)
• 60 gFresh parsley leaves (finely chopped (about 2 cups loosely packed))
• 25 gFresh dill (finely chopped (about 1 cup loosely packed))
• 15 gFresh mint leaves (finely chopped (about 1 cup loosely packed))
• 80 gScallions (finely sliced (about 6 scallions))
• 30 gDried barberries (rinsed and drained (about 3 tablespoons))
• 40 gWalnuts (finely chopped (about 1/3 cup))
• 60 mlLemon juice (4 tablespoons, divided)
• 8 gFine sea salt (about 1 1/2 teaspoons, divided)
• 1 gBlack pepper (1/2 teaspoon)
• 15 gUnsalted butter (for greasing the pan base)
• 8 largeEggs (room temperature)
• 4 gBaking powder (1 teaspoon)

Instructions

1. 1

   Prepare the grape leaves: bring 1500 ml water to a boil in a wide pot. Add drained grape leaves and blanch 2 minutes to soften and reduce brine. Drain, rinse under cool water, and pat dry. Set aside 8–10 torn leaves for lining the pot to prevent sticking and tearing.

2. 2

   Par-cook the fillings: simmer yellow split peas in lightly salted water (about 800 ml) for 18–22 minutes until tender but intact. Drain well. In a separate pot, parboil rinsed basmati rice in boiling water for 6 minutes; drain and cool 5 minutes so grains stay separate when mixed.

3. 3

   Cook the aromatic base: heat 30 ml olive oil in a skillet over medium heat. Add diced onion and cook 8–10 minutes until golden. Stir in 2 g turmeric and cook 30 seconds. Remove from heat and cool 5 minutes so it won’t wilt the herbs excessively when combined.

4. 4

   Mix dolmeh stuffing: in a bowl combine parboiled rice, cooked split peas, sautéed onion, chopped parsley, dill, mint, and scallions. Fold in 30 g barberries and 40 g walnuts. Season with 6 g salt and 1 g black pepper. Add 30 ml lemon juice and mix gently.

5. 5

   Roll the dolmeh: place one grape leaf shiny-side down, stem end facing you. Add 1 heaped tablespoon (about 18–22 g) filling near the stem. Fold bottom up, fold sides in, then roll snugly into a small cigar. Repeat, keeping rolls tight but not bursting; rice will expand slightly.

6. 6

   Arrange and simmer: grease the pot bottom with 15 g butter and line with reserved torn leaves. Pack dolmeh seam-side down in tight concentric circles. Mix 500 ml water with remaining 30 ml lemon juice and 2 g salt; pour over. Cover with an inverted plate, lid, and simmer on low 55–65 minutes.

7. 7

   Rest and set dolmeh: turn off heat and rest, covered, 15 minutes so rolls firm up and absorb liquid evenly. Uncover and check tenderness; leaves should be silky and filling cooked through. If needed, simmer 10 more minutes with 60–120 ml additional water.

8. 8

   Make kuku mixture: heat oven to 190°C (375°F). In a large bowl whisk 8 eggs for 45 seconds until uniform. Add chopped parsley, dill, mint, and scallions, plus grated onion. Stir in 70 g walnuts and 25 g barberries. Season with 5 g salt, 1 g pepper, 1 g turmeric, and 4 g baking powder.

9. 9

   Cook kuku on stovetop: heat a 25–28 cm oven-safe nonstick or cast-iron skillet over medium. Add 30 ml olive oil and swirl to coat. Pour in herb-egg mixture, level the top, and cook 6–8 minutes until edges set and the center is still slightly loose. Reduce heat to medium-low if browning too fast.

10. 10

    Finish kuku in oven and serve: transfer skillet to oven and bake 10–14 minutes until the center reaches 71°C (160°F) and springs back. Rest 10 minutes, then slice into wedges. Plate with warm or room-temperature dolmeh; drizzle remaining 15 ml olive oil over kuku and finish with 15 ml lemon juice.