Persian Vegetarian Stuffed Grape Leaves (Dolmeh Barg-e Mo)
"Hand-rolled treasures of aromatic herbs and citrus-infused rice that bring the sophisticated, sun-drenched flavors of an Iranian garden straight to your table."
Instructions
Heat about half of the olive oil in a wide, heavy-bottomed pot over low heat. Add the chopped onion and sauté gently for about 5 minutes, until soft, translucent, and lightly golden.
Stir in the rice and continue cooking over low heat for about 10 minutes, stirring frequently so the grains absorb the oil and onion flavor without browning.
Add the garlic, fresh herbs, dried mint, turmeric, salt, and black pepper. Mix thoroughly, cover, and cook on very low heat for about 15 minutes to allow the aromas to bloom and the mixture to soften slightly.
While the filling cooks, prepare the grape leaves by rinsing them thoroughly and trimming any thick stems. Lay each leaf flat on a clean surface, shiny side down.
Place a spoonful of the rice mixture near the base of each leaf. Fold in the sides and roll tightly into a compact parcel. Continue until all filling is used.
Arrange the stuffed grape leaves snugly in the pot, seam-side down, layering them closely so they hold their shape. Whisk the tomato paste with lemon juice and the remaining olive oil, then pour evenly over the dolmeh. Sprinkle with chopped nuts, if using.
Cover the pot and cook over very low heat for 1 to 4 hours, until the grape leaves are tender and the rice is fully cooked. Allow to rest briefly before serving warm or at room temperature.