Main navigation

Beef & Pomegranate Dolmeh

Beef & Pomegranate Dolmeh

The Greeks call stuffed grape leaves"domatas," while the Persians call them "dolmeh." Whatever you call them, you can't eat just one! Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. In an oven-safe large non-stick skillet, over medium-high heat add:
    • 1 tsp extra virgin olive oil
    • 1 small onion , chopped
  2. When onions start to soften, about 5 minutes, add:
    • 1 lb ground sirloin
  3. Break down the meat as it cooks.
  4. When the meat is browned, about 7 minutes, mix in:
    • 1 cup parsley, American , chopped, packed
    • 1 tsp mint, dried
    • 2 TBS pomegranate syrup
    • 2 tsp lemon juice
  5. Cook for 5 minutes, then stir in:
    • 1 1/2 cup basmati rice , cooked
  6. Stir until mixed in and remove from heat.
  7. In a 4-quart non-stick pot add to the bottom:
    • 2 tsp extra virgin olive oil
  8. On a flat work surface, remove and pat dry:
    • 26 large grape leaves, canned or jarred
  9. Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up.
  10. Add to the center of your grape leaf 1 TBS of rice filling.
  11. Depending on the size of your grape leaves, the amount of filling can vary.
  12. Starting with the stem, pull the lower part of the grape leaf over the filling.
  13. Tuck the tip under the filling.
  14. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center.
  15. Repeat with the right flap of the leaf.
  16. Tightly roll the dolmeh into the top of the grape leaf. See pictures below for more guidance.
  17. Place dolmeh into the oiled pot.
  18. Repeat steps 9 through 17 until all the stuffing is used.
  19. Layer the dolmeh on top of each other.
  20. Pour evenly over the dolmeh:
    • 1/2 cup water
    • 1/4 cup lemon juice
  21. When done, place a plate on top of the dolmeh. This keeps the dolmeh from expanding and opening up while cooking.
  22. Cover the pot and cook over low heat for 1 hour.
  23. Remove plate.
  24. Dolmeh can be served immediately warm or at room temperature.
  25. You can also keep the dolmeh refrigerated in an air-tight container for 3 days, then reheat when ready to serve.

Beef & Pomegranate Dolmeh  Detail

Prep Time: 50 min
Cook Time: 1 hour

Difficulty: Intermediate
Servings: 13
Serving Size: 2 dolmeh

Serving Suggestions: Great as an appetizer or a main course. Can't find grape leaves? Blanch and use fresh cabbage leaves. This filling is also great stuffed into bell peppers, tomatoes and onions.