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By NooshbyDina

Persian Cabbage Dolmeh (Dolmeh Kalam)

17 steps
Prep:40minCook:40min
Persian stuffed cabbage leaves with split peas, rice, ground meat and herbs.
Updated at: Thu, 17 Aug 2023 07:02:30 GMT

Nutrition balance score

Great
Glycemic Index
43
Low
Glycemic Load
26
High

Nutrition per serving

Calories566.4 kcal (28%)
Total Fat26.3 g (38%)
Carbs60.7 g (23%)
Sugars20.7 g (23%)
Protein27.4 g (55%)
Sodium511 mg (26%)
Fiber16.1 g (58%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In salted water, boil rice and yellow split peas separately until al dente. Set aside.
Step 2
Dice onions and saute on medium heat until translucent
Step 3
Add turmeric, saute until fragrant
Step 4
Add dry herbs, saute until fragrant. You can add more oil if very dry
Step 5
Move dry herbs to the side of pan and add fresh chopped herbs. Saute until color changes and fragrant.
Step 6
Move everything to the side of pan and add ground meat. Once meat has browned, add tomato paste.
Step 7
Season with salt, pepper and unripe grape juice.
Step 8
Add rice and yellow split peas to meat mixture and mix. Taste and adjust seasoning to taste.
Step 9
Bring a big pot of salted water to a boil
Step 10
Take the core out of green cabbage and place into boiling water.
Step 11
Cover and boil for 10 minutes, or until peel the leaves off easily.
Step 12
Peel off leaves and allow to cool
Step 13
Stuff each leaf with 2-3 tablespoons of meat mixture. Fold in the sides and the roll up the leaf like a burrito.
Step 14
Pour half of the crushed tomatoes in a pan and layer your stuffed cabbage leaves until finished.
Step 15
Pour the other half of crushed tomatoes on top and place a heat proof/oven proof plate on top. Cover with lid and simmer for 15 minutes.
Step 16
Serve with torshi, fresh bread and fresh herbs
Step 17
NOOSH E JOON!

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