MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Grape Leaves - Dolmeh Ye Barg E Mov
 Categories: Lamb, Beef, Persian
      Yield: 8 servings
 
    700 g  Grape leaves
    500 g  Lamb mince -OR-
    500 g  beef mince
    150 g  Rice
     50 g  Chives; chop fine
     50 g  Dill; chop fine
     50 g  Parsley; chop fine
     50 g  Tarragon; chop fine
    100 g  Split peas
      3 md Onions
    1/4 c  Lemon juice
    1/4 c  Tomato paste
    1/2 c  Oil
      1 ts Salt
      1 tb Salt
    1/2 ts Black pepper
 
  The word dolmeh in Persian means "filled" or "stuffed". This
  word is generally used for any vegetable or fruit stuffed with
  meat, rice & a few other ingredients.
  
  This is a favourite dish of Turks, Greeks, Arabs, Afghanis,
  Iranians & no doubt many others. The origins of this dish is not
  known. However, it is believed that the ancient Persians of
  about 700-500 BC wrapped meat & spices in grape vine leaves.
  Dolmeh Barg-e-mov can be served hot or cold, as a main dish,
  entree or for cocktails. It can be prepared a few days in
  advance, stored in the refrigerator, & cooked the day it is
  going to be served.
  
  Snip off the stems of the vine leaves & wash the leaves. Some
  are used for stuffing, & some used for lining the bottom of the
  cooking pot & between the layers of the stuffed leaves.
  
  Wash the herbs, drain & dry in a tea towel. Chop finely,
  stir-fry on low heat for about 2 minutes & put aside. Dissolve
  the tomato paste in a cup of warm water.
  
  Slice the onions & fry in 1/4 c oil until golden. Add the minced
  meat & stir-fry. When the juices from the meat evaporate, add
  1/2 ts salt, pepper & dissolved tomato paste. Cook the meat over
  medium heat until the water from the paste has almost evaporated.
  
  Pick over & wash the split peas, add 1-1/2 c warm water &
  1/2 ts salt & cook for 10 minutes. The split peas should now be
  about half cooked.
  
  Mix together herbs, meat, rice & split peas & leave aside.
  
  Grease the base of a large pot & arrange 2 layers of the washed
  leaves on the bottom. Leave about 20 extra washed leaves for
  separating the layers of stuffed leaves later.
  
  To make the leaves soft enough for rolling, pour some boiling
  water in another pot & add 1 tb salt. Add the leaves to the
  boiled water & boil for just a few seconds. The leaves should
  not become too soft. Wash them in cold water & drain.
  
  Place two vine leaves, pointy end to pointy end, shiny sides
  down, overlapping at the top. Make sure there are no gaps.
  Gently place a tablespoon of the stuffing on the spot where the
  two leaves overlap. Tuck in the edges, fold the sides over the
  stuffing & roll firmly & neatly so that the stuffing is entirely
  wrapped inside the leaves. Continue until all the mixture is
  used.
  
  Place the first layer of rolls [made from the stuffed leaves]
  closely next to each other in the prepared pot. Cover that layer
  with leaves [which have been washed but not put in boiling
  water]. These leaves separate the bottom layer of the rolls from
  the next layer. Place the next layer of rolls in the same
  manner.
  
  When no more rolls are left, add two final layers of washed
  leaves & spread a cup of water & the remaining oil over the top.
  
  Place a heavy plate over the top of the final layer of leaves.
  This is to keep the rolls intact during the cooking. The plate
  should be slightly smaller than the lid of the pot so that the
  lid can fir back on.
  
  Put the lid on & cook on low heat for 10 minutes. Then take the
  lid & the plate off, pour the lemon juice all over, replace the
  plate & lid & simmer a further 35 minutes.
  
  Recipe by Farah Aryanpad
  Recipe From: Farah's Persian Cuisine
  Typed by: Kevin JCJD Symons
 
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