13008 Dolmeh in Persian means “stuffed” and barg means “leaves.” This dish is enjoyed in the Caucasus, Armenia, Turkey, Greece, and throughout the Middle East as well as in Iran. Tracing the heritage of this dish proves difficult, as i Wed Aug 06 08:17:38 -0700 2008 Tue Feb 03 20:22:13 -0800 2009 Licensed http://www.chow.com/recipes/13008 Wed, 04 Feb 2009 04:22:13 GMT Dolmeh in Persian means “stuffed” and barg means “leaves.” This dish is enjoyed in the Caucasus, Armenia, Turkey, Greece, and throughout the Middle East as well as in Iran. Tracing the heritage of this dish proves difficult, as it was documented in early Persian manuscripts, in medieval Arabian cookery manuals, and in the vine-growing regions of the Caucasus. Stuffed grape leaves may be served cold, but when served hot, the flavors are more pronounced. Long-grain rice is essential to the success of this dish; short- and medium-grain rice will become sticky and absorb too much of the juices. For a vegetarian version omit the meat and substitute ⅓ cup [80 mL] of pine nuts. Prepared this way, the dish is known as dolmeh-ye barg-e mo ba senobar.

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If using fresh grape leaves, blanch, rinse, and drain them. If using bottled, rinse under running water and drain. Reserve.

Combine the rice, split peas, salt, chicken stock, and water in a saucepan. Bring to a boil, reduce the heat to medium, and simmer 15 minutes. Drain and reserve the rice and split peas.

Heat 3 tablespoons [45 mL] of the clarified butter in a large skillet over medium heat and sauté the onion, garlic, and lamb for 15 minutes, or until the meat has browned and the onion has softened. Add the reserved rice mixture, scallions, herbs, barberries, pepper, cinnamon, and salt. Mix thoroughly and adjust the seasonings. Reserve. (The filling can be made one day in advance.)

Line the bottom of a baking pan with parchment paper. Trim the stems from the leaves. Place 1 tablespoon [15 mL] of the filling mixture in the center of each leaf, vein side up, and roll the leaf up, egg-roll fashion, folding in the edges as they are being rolled to seal.

Place, seam side down, in the baking pan. Continue until all are prepared. (The leaves may be prepared and held overnight, covered and refrigerated.)

Pour in enough of the broth to come halfway up the sides of the grape leaves. Add the remaining clarified butter, distributing it evenly over the top of the rolls. Cover and bake at 400°F [205°C] for 30 minutes.

Mix the sugar, vinegar, and lime juice together. Remove the casserole from the oven, uncover the pan, and baste with the sugar mixture.

Cover again and bake for 30 minutes more. Test for tenderness and adjust seasonings. The sauce should be quite reduced.

Serve 5 stuffed grape leaves per person. Spoon the remaining sauce over the rolls. Serve with lavash bread and side dishes of whipped yogurt.

]]> http://www.chow.com Arthur L. Meyer 50 Main One 16-ounce [450-g] jar grape leaves or 60 fresh tender organic grape leaves

]]> ⅔ cup [160 mL] basmati rice

]]> ¼ cup [60 g] yellow split peas

]]> 1 teaspoon [5 mL] salt

]]> 1½ cups [360 mL] chicken stock

]]> 1½ cups [360 mL] water

]]> ½ cup [120 mL] clarified butter or vegetable oil

]]> 1 onion, thinly sliced

]]> 2 garlic cloves, minced

]]> 8 ounces [225 g] lean ground lamb

]]> 1 cup [240 mL] scallions or Chinese leeks, chopped

]]> ¼ cup [60 mL] fresh summer savory, chopped

]]> ½ cup [120 mL] fresh dill, chopped

]]> ¼ cup [60 mL] fresh tarragon, chopped

]]> ¼ cup [60 mL] fresh mint, chopped

]]> 3½ cups [840 mL] fresh parsley, chopped

]]> ½ cup [120 mL] dried barberries (see page 563) or dried cranberries, plumped and drained

]]> 1 teaspoon [5 mL] black pepper

]]> 1 teaspoon [5 mL] finely ground cinnamon

]]> ½ teaspoon [3 mL] salt

]]> 1 cup [240 mL] lamb or beef broth

]]> ⅔ cup [160 mL] sugar

]]> ⅓ cup [80 mL] red wine vinegar

]]> ⅓ cup [80 mL] fresh lime juice

]]> Lavash bread, for service

]]> Natural yogurt, whipped, for service

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