Persian Dolma | Stuffed Grape Leaves with Meat and Pomegranate

Whether for an appetizer or a light lunch, these stuffed grape leaves with meat and pomegranate (Persian Dolma) are both delicious and satisfying. Find more of my pomegranate recipes.

Stuffing vegetables is a common theme you find in various cuisines from all over the world. In Persian, dolmeh means “stuffed” and is typically referred to stuffed grape leaves. Greeks call the same dish dolmades and Turkish use dolma. They all refer to the same dish.

I just call these little bundles of joy, INCREDIBLE! We, Persians, like to stuff everything: red peppers, onions, potatoes, tomatoes and every guest’s bellies until they burst!

Why this recipe is so awesome

Dolmeh come in a variety of shapes and sizes. The vegetable container that holds the stuffing can vary, as well as the stuffing. This recipe is stuffed with ground beef, rice and pomegranate molasses.

You can make almost any kind of stuffing. I even have a vegetarian stuffed grape leaves with raisins. The great thing about dolmeh is that you can stuff it with anything you want.

The key is to not over-stuff (I know it’s tempting!) the grape leaves and to keep the rolls tight as you roll them. It can be a little tricky because the grape leaves can rip if you pull too tightly, which I did, and then you have to discard the torn leaf and use another one.

Ingredients you need

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• Extra virgin olive oil: You can use a mild or pungent olive oil, depending on the flavors you like.
• Onion: You can use yellow or white onions.
• Ground beef: You can also lighten it up by using ground turkey.
• Fresh herbs: I used fresh parsley and mint. The flavor and texture is much better than dried herbs.
• Pomegranate concentrate: Pomegranate concentrate is pomegranate juice that is reduced down to a syrup consistency. Pomegranate molasses is pomegranate juice combined with a bit of sugar reduced down until the water has evaporated and you have a thick syrup-like consistency. You can make pomegranate molasses yourself, or you can buy it at most middle-eastern stores. You can even purchase it on Amazon. Pom molasses is sweeter than pom concentrate. You can use either, depending on your own personal taste.
• Lemon juice: You can use bottled or freshly squeezed lemon juice.
• Cooked basmati rice: This will add in the prep time if you don’t have any leftovers on hand. You can follow my recipe for Persian chelo.
• Grape leaves: You can use canned or jarred grape leaves. Look for large leaves without rips or tears. Because they are soaking in a brine you will need to rinse the leaves in water to remove the excess saltiness.You can also use fresh grape leaves, just be sure to clean and blanch them in boiling water first.

Step-by-step directions

1. Brown the meat. Sauté the onions in hot oil until they soften. Add ground beef and break it down as it cooks.
2. Add herbs. When the meat is browned, mix in parsley, mint, pomegranate concentrate and lemon juice.
3. Add rice. Stir in cooked rice until mixed in and remove from heat.

4. Add stuffing. Pat dry grape leaves and spread a leaf flat with the vein side up. Add 1 tablespoon of filling to the center of your grape leaf.
5. Fold the end. Starting with the stem, pull the lower part of the grape leaf over the filling. Tuck the tip under the filling.

Remember, your dolma will expand slightly while it steams in the pot. If there are any holes in the grape leaves, stuffing will come out and the dolmeh will crack and break. 

5. Wrap it up. Keeping the dolma tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. Repeat with the right flap of the leaf.
6. Roll it up. Tightly roll the dolmeh into the top of the grape leaf. Place into a 4-quart non-stick pot with 2 teaspoon olive oil on the bottom. Continue stuffing the grape leaves until all the stuffing is used.

7. Steam the dolmeh. Layer the dolma on top of each other. Pour water and lemon juice evenly over the everything. Place a plate on top to keep them from expanding and opening up while cooking. Cover and simmer for 1 hour.

Recipe tips and FAQs

Dolmeh is quite delicious on its own and a dipping is definitely not required. But I prefer to serve dolmeh with mast-o khiar, Persian yogurt with cucumbers. But you can serve it alone, with lemon wedges and even plain yogurt, if you like.

You can serve your dolmeh warm or cold. I prefer my dolmeh at around room temperature, just slightly warm. A little garnish of fresh herbs and dried rose petals is totally optional, but certainly adds extra flavor.

You can use this stuffing to stuff tomatoes, onions, cabbage and bell peppers.

Persian Dolma | Stuffed Grape Leaves with Meat and Pomegranate

Laura Bashar | Family Spice

Whether for an appetizer or a light lunch, these stuffed grape leaves with meat and pomegranate (Persian Dolma) are both delicious and satisfying. Find more of my pomegranate recipes.

4.50 from 2 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Appetizers

Cuisine Persian

Servings 26 dolmeh

Calories 87 kcal

Ingredients

  

1x2x3x

• 3 teaspoon extra virgin olive oil
• 1 small onion chopped
• 1 lb ground beef
• 1 cup chopped parsley packed
• 2 tablespoon chopped mint
• 2 tablespoon pomegranate concentrate
• 2 teaspoon lemon juice
• 1 ½ cup cooked basmati rice
• 26 large grape leaves canned or jarred
• ½ cup water
• ¼ cup lemon juice

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Instructions

 

• In an oven-safe large non-stick skillet, over medium-high heat add 1 teaspoon olive oil and chopped onions.
• When onions start to soften, about 5 minutes, add ground beef. Break down the meat as it cooks.
• When the meat is browned, about 7 minutes, mix in parsley, mint, pomegranate concentrate and lemon juice.
• Cook for 5 minutes, then stir in cooked rice. Continue stirring until mixed in and remove from heat.
• In a 4-quart non-stick pot add 2 teaspoon olive oil.
• On a flat work surface, remove and pat dry grape leaves.
• Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up. Add to the center of your grape leaf 1 tablespoon of rice filling. Depending on the size of your grape leaves, the amount of filling can vary.
• Starting with the stem, pull the lower part of the grape leaf over the filling. Tuck the tip under the filling.
• 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. Repeat with the right flap of the leaf.
• Tightly roll the dolmeh into the top of the grape leaf. See pictures above for more guidance. Place dolmeh into the oiled pot.
• Continue assembling the dolmeh and adding to the pot. Layer the dolmeh on top of each other. Pour water and lemon juice.
• When done, place a plate on top of the dolmeh. This keeps the dolmeh from expanding and opening up while cooking.
• Cover the pot and cook over low heat for 1 hour.

Notes

Serving Suggestions: Dolmeh can be served immediately warm or at room temperature. 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.

TO STORE: Store any leftover dolmeh in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze dolmeh. Let them cool completely, then freeze in a single layer before transferring to an airtight container. Freeze for up to 4 months.

Nutrition

Serving: 1dolmehCalories: 87kcalCarbohydrates: 10.9gProtein: 6.2gFat: 1.7gSaturated Fat: 0.5gCholesterol: 16mgSodium: 134mgFiber: 0.3gSugar: 0.8g

Keyword dolma, dolmeh, stuffed grape leaves, stuffed grape leaves with meat

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Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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