Sunday, May 9, 2010


Dolmeh is one of our traditional delicious foods. It is cooked in different flavors such as salty, sweet, and sour. But the most popular type is salty. I know that Arabs has this food in their own way of cooking. Nowadays, Dolmeh is not a very usual food in Iranian houses since this is difficult to cook and take a long time to prepare, but still is cooked in grand mamas houses. My mom tries to prepare it one or tow times in a year and this year I learned to cook it, too. It was such a different experience!

Split peas: 1 cup

Rice: 2 cup

Granulated meat 250gr

Fresh vegetables included; Tarragon, dill, sweet fennel, parsley: Totaly250 gr (chopped)

Onion: 1medium (chopped)

Barge mo 500 gr

Vine Leaf: 500 gr (fresh)

Spices include Pepper, Turmeric, Caraway-seed, salt: enough


1. Boil Split peas (add some salt). Let it became a bit soft, then add rice and cook well.

2. Fry the chopped onion, add spices and then the granulated meat and mix them with the boiled rice and peas with.

3. Fill all the leafs by the mixture. Note to turn it water tight and do not let it open at all. (Do it step y step, follow the photos on the below)

4. Put all turned leafs one by one in a suitable pot. Add some hot water (about a cup) on it. You should add the hot water little by little. If it needed more add again. Let it cooks well. You can add some oil to make it shiny.

5. It's ready to serve. You can serve it with bread. Enjoy!