Moments Critiques
- •Blanching cabbage leaves properly (soft but not mushy)
- •Trimming thick ribs for easier rolling
- •Rolling snug but allowing room for rice expansion
- •Achieving proper sweet-sour balance in sauce
- •Low, slow cooking until rice is fully cooked
Prepare the cabbage leaves
Bring a very large pot of salted water to a boil. Meanwhile, core the cabbage by cutting a deep cone-shaped hole around the stem. Carefully lower the whole cabbage into the boiling water. As the outer leaves soften (2-3 minutes), gently peel them away using tongs and transfer to a colander. Continue until you have 10-12 large, pliable leaves. Save the inner cabbage for another use.
Étape Critique
Properly blanched leaves are essential—they must be soft enough to roll without cracking but not so soft they fall apart. The 'peel as they soften' method ensures each leaf is perfectly blanched.
Erreurs Courantes
- •Blanching all leaves at once (uneven cooking)
- •Underblanching (leaves crack when rolling)
- •Overblanching (leaves fall apart)
Prepare the cabbage leaves
Bring a very large pot of salted water to a boil. Meanwhile, core the cabbage by cutting a deep cone-shaped hole around the stem. Carefully lower the whole cabbage into the boiling water. As the outer leaves soften (2-3 minutes), gently peel them away using tongs and transfer to a colander. Continue until you have 10-12 large, pliable leaves. Save the inner cabbage for another use.
Étape Critique
Properly blanched leaves are essential—they must be soft enough to roll without cracking but not so soft they fall apart. The 'peel as they soften' method ensures each leaf is perfectly blanched.
Erreurs Courantes
- •Blanching all leaves at once (uneven cooking)
- •Underblanching (leaves crack when rolling)
- •Overblanching (leaves fall apart)
Trim the cabbage leaves
Once cooled, lay each leaf flat. Using a sharp knife, shave down the thick central rib to make it thinner—don't cut it out entirely, just reduce its bulk so the leaf lies flatter and rolls more easily.
Trim the cabbage leaves
Once cooled, lay each leaf flat. Using a sharp knife, shave down the thick central rib to make it thinner—don't cut it out entirely, just reduce its bulk so the leaf lies flatter and rolls more easily.
Prepare the split peas
Rinse the split peas and place in a small pot. Cover with water, bring to a boil, then simmer for 15-18 minutes until partially cooked—tender but still holding their shape. Drain and set aside.
Prepare the split peas
Rinse the split peas and place in a small pot. Cover with water, bring to a boil, then simmer for 15-18 minutes until partially cooked—tender but still holding their shape. Drain and set aside.
Sauté the onions and make the filling
Heat 45ml oil in a skillet over medium heat. Add the diced onions and cook for 8-10 minutes until softened and lightly golden. Add turmeric and cook 1 minute. Transfer to a large mixing bowl. Add the rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, advieh (if using), salt, and pepper. Mix thoroughly with your hands until evenly combined.
Étape Critique
The filling must be thoroughly mixed so every dolmeh has consistent flavor. The rice is raw—it will cook during braising.
Sauté the onions and make the filling
Heat 45ml oil in a skillet over medium heat. Add the diced onions and cook for 8-10 minutes until softened and lightly golden. Add turmeric and cook 1 minute. Transfer to a large mixing bowl. Add the rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, advieh (if using), salt, and pepper. Mix thoroughly with your hands until evenly combined.
Étape Critique
The filling must be thoroughly mixed so every dolmeh has consistent flavor. The rice is raw—it will cook during braising.
Roll the dolmeh
Place a cabbage leaf flat with the stem end toward you. Place about 2-3 tablespoons of filling in a horizontal line near the stem end (more for larger leaves). Fold the bottom of the leaf up over the filling, fold in both sides toward the center, then roll away from you to create a snug cylinder. The roll should be about the size of a small fist. Repeat with remaining leaves and filling.
Étape Critique
Roll snugly but not too tight—the rice needs room to expand. Tucking in the sides prevents filling from escaping during cooking.
Roll the dolmeh
Place a cabbage leaf flat with the stem end toward you. Place about 2-3 tablespoons of filling in a horizontal line near the stem end (more for larger leaves). Fold the bottom of the leaf up over the filling, fold in both sides toward the center, then roll away from you to create a snug cylinder. The roll should be about the size of a small fist. Repeat with remaining leaves and filling.
Étape Critique
Roll snugly but not too tight—the rice needs room to expand. Tucking in the sides prevents filling from escaping during cooking.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, grape or pomegranate molasses, lemon juice, sugar, and 400ml water. Taste and adjust the sweet-sour balance—it should be tangy with balancing sweetness.
Étape Critique
The sweet-sour sauce defines Persian dolmeh. It should be assertively flavored—the taste mellows during cooking.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, grape or pomegranate molasses, lemon juice, sugar, and 400ml water. Taste and adjust the sweet-sour balance—it should be tangy with balancing sweetness.
Étape Critique
The sweet-sour sauce defines Persian dolmeh. It should be assertively flavored—the taste mellows during cooking.
Arrange dolmeh in pot
Drizzle 15ml oil in the bottom of a large heavy pot. Line the bottom with any torn cabbage leaves or potato slices to prevent sticking. Arrange the rolled dolmeh seam-side down in a single layer, packing them snugly. If you have more than one layer, offset them like bricks.
Arrange dolmeh in pot
Drizzle 15ml oil in the bottom of a large heavy pot. Line the bottom with any torn cabbage leaves or potato slices to prevent sticking. Arrange the rolled dolmeh seam-side down in a single layer, packing them snugly. If you have more than one layer, offset them like bricks.
Braise the dolmeh
Pour the sauce over the dolmeh—it should come about two-thirds up the rolls. Add more water if needed. Place an inverted heat-safe plate on top to keep them submerged. Cover the pot. Bring to a gentle boil, then reduce to a low simmer. Cook for 75-90 minutes until the cabbage is very tender and the rice inside is fully cooked.
Étape Critique
Low, slow cooking is essential for the rice to cook through and the cabbage to become tender. The sauce should reduce and thicken to a glaze.
Braise the dolmeh
Pour the sauce over the dolmeh—it should come about two-thirds up the rolls. Add more water if needed. Place an inverted heat-safe plate on top to keep them submerged. Cover the pot. Bring to a gentle boil, then reduce to a low simmer. Cook for 75-90 minutes until the cabbage is very tender and the rice inside is fully cooked.
Étape Critique
Low, slow cooking is essential for the rice to cook through and the cabbage to become tender. The sauce should reduce and thicken to a glaze.
Rest and serve
Remove from heat and let rest for 15 minutes with the lid on. Carefully transfer the dolmeh to a serving platter. Spoon the reduced sauce over the top as a glaze. Serve warm with rice and yogurt.
Rest and serve
Remove from heat and let rest for 15 minutes with the lid on. Carefully transfer the dolmeh to a serving platter. Spoon the reduced sauce over the top as a glaze. Serve warm with rice and yogurt.
Repos Requis
15 min - Allows dolmeh to firm up; easier to handle
