Dolmeh Barg-e Mo (stuffed grape leaves) is a well-known and beloved traditional dish in several cultures — especially in Persian (Iranian), Azerbaijani, Turkish, Armenian, Greek, and other Middle Eastern and Mediterranean cuisines. In Persian cuisine specifically, dolmeh refers to “stuffed” foods, and “barg-e mo” means “grape leaf.”

Dolmeh Barg-e Mo (Stuffed Grape Leaves)

Ingredients

1 cup cooked rice

1 cup cooked lentils

1 cup cooked split peas (lapeh)

1 cup fresh mixed herbs, finely chopped (parsley, cilantro, mint, chives)

1 cup cooked ground meat (sautéed with onion and spices)

½ cup sautéed raisins

Grape leaves (fresh or preserved), as needed

Salt, black pepper, turmeric — to taste

Optional: lemon juice or pomegranate paste for added tang

Oil and water — as needed

📝 Instructions

1. Prepare the Grape Leaves

Fresh leaves: Blanch briefly in boiling water until tender.

Preserved leaves: Rinse thoroughly to remove excess salt, then soak in warm water until soft and pliable.

2. Make the Filling
In a large bowl, combine the rice, lentils, split peas, chopped herbs, cooked meat, and sautéed raisins.
Season the mixture with salt, pepper, turmeric, and, if desired, a splash of lemon juice or pomegranate paste.

3. Assemble the Dolmeh
Lay a grape leaf on a flat surface, shiny side down.

Place a spoonful of filling in the center.
Fold in the sides and roll up tightly to form a neat parcel.

4. Arrange in a Pot
Line the bottom of a pot with extra grape leaves or slices of tomato or potato to prevent sticking.
Arrange the dolmeh seam-side down in tight rows to keep them from unrolling during cooking.

5. Add Cooking Liquid
Pour a mixture of oil, water, and lemon juice or pomegranate paste over the dolmeh.
Place a heatproof plate or small lid directly on top to hold them in place.

6. Cook Gently
Bring to a gentle boil, then reduce heat.
Cover and simmer for 45 minutes to 1 hour, until the dolmeh are fully tender and flavors are well blended.