This is the first time I made Dolmeh, a lot of effort but I tell you .. worth it..!!
Persian Dolmeh // Stuffed Grape Leaves
1 16-once jar canned leaves
2/3 cup long-grain rice
1/4 cup yellow split peas
1 tsp salt
1/2 cup vegetable oil
1 onion, peeled and thinly sliced
1/2 pound lean ground beef
1/4 cup fresh summer savory or 1 tbs dried
1 cup chopped scallions
1/2 cup fresh dill or 2 tbs dried
1/4 cup chopped fresh mint or 1 tbs dried
1/4 cup chopped fresh taragon or 1 tbs dried
3 1/2 cups parsley
1 tsp ground black pepper
1 tsp ground cinnamon
1 cup beef broth
2/3 cup sugar
1/3 cup vinegar
1/3 cup fresh lemon juice
In a small saucepan combine the rice, split peas, 3 cups water, 1/2 tsp salt bring to a boil. Reduce the heat to medium and simmer for 15 minutes, drain and set aside
In large skillet, heat 3 tbs oil over medium heat. Add the onion, garlic and meat and fry for 15 minutes, stirring occasionally until golden brown. Add the rice mixture, the herbs, 1/2 tsp salt. Mix thoroughly with a wooden spoon and adjust seasoning to taste.
Place three layer of grape leaves on the bottom of big pot.
Place a grape leaf, vein side up, on a wooden board and nip off the steam. Top with 1 tbsp of stuffing, roll up the leaf, folding in the ends to prevent the stuffing from leaking. Do it until finish. Place the dish on top of dolmeh. Add 1 cup beef broth or 1 cup water. Cover the pot and cook with medium heat for 30 minutes.
Mix the sugar, vinegar, lime juice. Remove the dish, uncover the pot and baste dolmeh with this mixture. Cover and return to the stove , cook for 30 more minutes.
When the grape leaves are tender, taste the sauce and adjust seasoning. The sauce should be quite reduce. Serve warm with bread and yogurt.