Stuffed Grape Leaves (دلمه برگ مو) — Herb-Scented Persian Dolmeh

• 60Jarred grape leaves, brined (about 1 jar (680 g) yields ~60 leaves; choose intact medium leaves)
• 8.8 ozWhite rice, uncooked (rinsed until water runs mostly clear)
• 7.1 ozYellow onion, finely diced
• 12 gGarlic, minced (about 4 cloves)
• 2⅛ ozFresh parsley, finely chopped (leaves and tender stems)
• 1⅜ ozFresh coriander (cilantro), finely chopped (leaves and tender stems)
• 25 gFresh dill, finely chopped
• 2 tspDried mint
• 1 tspGround turmeric
• 2 tspFine salt (plus 1 tsp for simmering liquid)
• ¼ cupOlive oil (4 tbsp)
• ¼ cupLemon juice (4 tbsp, freshly squeezed)
• 2½ cupWater

Instructions

1. 1

   Rinse the grape leaves under cool running water to remove excess brine, then soak them in a bowl of fresh water for 10 minutes. Drain well and pat dry, and set aside the smallest torn leaves to line the pot so the dolmeh do not stick.

2. 2

   Rinse the rice in several changes of water until it runs mostly clear, then drain. Par-cook the rice in a saucepan with 1,000 ml water at a steady boil for 6 minutes, then drain immediately and rinse briefly with cool water to stop the cooking.

3. 3

   Warm 60 ml olive oil in a skillet over medium heat and cook the onion for 8 minutes until soft and translucent. Add the minced garlic and cook for 60 seconds, then stir in turmeric and cook for 30 seconds to bloom the spice without browning.

4. 4

   Transfer the onion mixture to a large bowl and let it cool for 5 minutes so it does not wilt the herbs. Add the par-cooked rice, parsley, cilantro, dill, dried mint, and 2 tsp salt, then mix thoroughly until the filling is evenly seasoned and fragrant.

5. 5

   Line the bottom of a wide, heavy pot with a single layer of reserved grape leaves to protect the rolls from direct heat. Lay one grape leaf shiny-side down on a board, trim any long stem, and place 1 level tbsp (about 12 g) filling near the base of the leaf.

6. 6

   Fold the bottom of the leaf up over the filling, fold in the sides, then roll tightly into a neat cigar about 5–6 cm long. Repeat with remaining leaves and filling, keeping the rolls snug but not bursting, and arrange them seam-side down in the pot in concentric circles.

7. 7

   Whisk 600 ml water with 60 ml lemon juice and 1 tsp salt, then pour it down the side of the pot so you do not disturb the rolls. Drizzle 15 ml olive oil over the top, then place a heatproof plate directly on the dolmeh to keep them from floating and unrolling.

8. 8

   Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and cook for 45 minutes. Turn off the heat and rest, covered, for 15 minutes so the rice finishes steaming and the rolls set before serving.

9. 9

   Carefully remove the plate and test one dolmeh; the leaf should be tender and the rice fully cooked. Transfer the rolls to a platter seam-side down, spoon 2–3 tbsp of the cooking liquid over them, and serve warm or at cool room temperature.