Persian Dolma | Stuffed Grape Leaves with Meat and Pomegranate

A platter of stuffed grape leaves, stuffed bell peppers, stuffed tomatoes and stuffed onions

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.

Course Appetizers

Cuisine Persian

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

Prep Time 1

Cook Time 1

Total Time 2

Servings dolmeh

Calories 87kcal

Author Laura Bashar | Family Spice

Ingredients

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

Get Recipe Ingredients

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